Five Senses / Mitchell Murphree
Ingredients:
2 medium zucchini, washed and ends trimmed
2 medium squash, washed and ends trimmed
1 red bell pepper, washed and thin julienne
1 small red onion, peeled and thinly sliced
1 c apple cider vinegar
1 ½ c sugar
1 ½ c water
¼ t coriander seeds
¼ t yellow mustard seeds
4 whole black peppercorns
1 bay leaf
Directions:
On a Japanese mandoline, using the smallest blade, slice the squash and zucchini. Place the sliced squash, zucchini, red pepper and red onion in a plastic container and set aside. In a stainless steel pot, place the vinegar, sugar, water, coriander seeds, mustard seeds, peppercorns and bay leaf and bring to a boil. Immediately pour pickling liquid over the vegetables and let pickle overnight in the refrigerator.
Makes about 4 quarts
