Categories: Burger Toppings

Ingredients

• 2 zucchini, halved and sliced 1/4 inch thick
• 6 small fresh cherry peppers, sliced
• 1 large carrot, sliced
• 1 stalk celery, sliced
• Kosher salt
• 1 1/2 cups rice vinegar
• 1/4 cup sugar
• 5 sprigs thyme
• 4 garlic cloves, halved
• 4 tsp coriander seeds
• 1/2 tsp black peppercorns
• 2 whole cloves

Directions

1. Toss the zucchini, cherry peppers, carrot and celery with 1 tbsp. salt in a colander. Let drain 30 minutes, then pat dry with paper towels. Transfer to a bowl.

2. Bring 1 1/2 cups water, the vinegar, sugar, 2 tbsp. salt, the thyme sprigs, garlic, coriander seeds, peppercorns, and cloves to a simmer in a medium saucepan and cook 5 minutes. Pour over the zucchini mixture; let cool. Discard the thyme sprigs. Refrigerate overnight or up to 2 weeks.

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