PICKLED ZUCCHINI Image

I HAVE A GO-TO SLAW RECIPE THAT CONSISTS OF SHREDDED cabbage tossed in a vinaigrette of lime juice, olive oil, and a generous heap of cumin. One summer, awash in squash, I was determined to translate that dressing into brine. This tasty pickle was the happy result.

MAKES 4 (1-PINT/500 ML) JARS

3 pounds/1.4 kg young zucchini, sliced into rounds ½ inch/12 mm thick

2 cups/480 ml apple cider vinegar

3 teaspoons ground cumin

3 tablespoons pickling salt

1 lime, sliced

2 teaspoons black peppercorns, divided

1 teaspoon cumin seed, divided

1 teaspoon mustard seed, divided

1 teaspoon red pepper flakes, divided

Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

Combine the vinegar, 2 cups/480 ml water, ground cumin, and pickling salt in a pot and bring the brine to a boil.

Meanwhile, place a lime slice in the bottom of each sterilized jar. Add ½ teaspoon peppercorns, ¼ teaspoon cumin seed, ¼ teaspoon mustard seed, and ¼ teaspoon red pepper flakes to each jar.

Pack the sliced zucchini into each jar. Slowly pour the hot brine over the zucchini in each jar, leaving ½ inch/12 mm headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Use a wooden chopstick to work the air bubbles out of the jars. Check the headspace again and add more brine if necessary.

Wipe the rims, apply the lids and rings, and process in a hot water bath for 10 minutes (see page 11).

Note: It is particularly vital here that your cumin is potent. As it ages, cumin can turn muddy; making for decidedly lackluster pickles.