"Bread 'n' butter doesn't have to mean sugary," says Acheson. For some spice to counter the slight sweetness of these pickles, he added a smidge of red pepper flakes, anise-like fennel seeds, and allspice berries. Puree and stir into a vinaigrette, stack alongside fried chicken, or chop them up for deviled eggs.
7 1/2 cups 1/4-inch-thick zucchini slices
2 medium-size sweet onions, thinly sliced
2 1/2 tablespoons pickling salt, divided
3/4 cup firmly packed fresh celery leaves, torn
2 1/2 cups apple cider vinegar
2 cups water
3/4 cup granulated sugar
1 1/2 teaspoons yellow mustard seeds
3/4 teaspoon curry powder
3/4 teaspoon celery seeds
1/2 teaspoon crushed red pepper
1/2 teaspoon fennel seeds
6 dried allspice berries
How to Make It
Combine zucchini and onions in a large nonreactive bowl. Add 1 1/4 tablespoons of the pickling salt; toss well to coat. Let stand at room temperature 1 hour.
Transfer zucchini mixture to a colander, and rinse thoroughly to remove pickling salt. Drain, and transfer to a medium bowl. Stir in celery leaves.
Divide and pack mixture evenly into 6 (1-pint) canning jars, leaving 1/2 inch of room at the top of each.
Combine vinegar and next eight ingredients with remaining 1 1/4 tablespoons pickling salt in a medium saucepan; bring to a boil over high. Reduce heat to low, and simmer 5 minutes. Remove from heat.
Carefully ladle hot vinegar mixture over zucchini mixture in jars, leaving 1/2 inch of room at the top of each. Wipe rims. Cover at once with lids; screw on bands. Cool jars to room temperature. Pickles will keep up to a month in refrigerator.
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