| Preparation time | 5 min |
| Cooking Time | 4 h |
| Ready In | 4 h 5 min |
| Level of Difficulty | Very Easy |
| Servings | 1 |
Ingredients
Handful of fresh cilantro, chopped 3 large cloves garlic, halved 3 teaspoons peppercorns 1-1/2 teaspoon coriander seeds 3 teaspoon crushed red pepper flakes 1-1/2 pounds veggies like yellow squash and zucchini1/3 cup thinly sliced sweet onion 1-1/4 cup apple cider vinegar 1 cup water 2 teaspoons kosher salt 2-1/2 tablespoons honeyÂ
Directions
- In a large glass jar or bowl that holds about 2 quarts, add the cilantro, garlic, peppercorns, coriander, red pepper flakes, zucchini, and onion. Set aside.Â
- In a small bowl stir together, vinegar, water, salt, and honey. Pour mixture over contents in the jar, pressing down on the vegetables so that brine covers them completely. Cover and refrigerate for at least 4 hours, or 2 days for maximum flavor. Keeps in refrigerator for 2 months.Â
Note: To slice the yellow squash and zucchini, I highly recommend this mandoline. It features simple adjustments, for ultra-thin or thick slices. The blade is super sharp and creates perfect slices FAST! This is one of my very favorite tools.Â