Zucchini Pickles With Chilies and Garlic

Ingredients

• 3 ½ cups white-wine vinegar
• 1 ½ cups sugar
• 2 teaspoons black peppercorns
• 1 ½ tablespoons kosher salt
• 6 long red chilies
• 10 cloves garlic, peeled and lightly crushed
• 4 medium zucchini, trimmed and cut into 2-by- 1/2-inch sticks

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    384 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 86 grams carbohydrates; 3 grams dietary fiber; 81 grams sugars; 3 grams protein; 2641 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Three cups

Preparation

1. In a nonreactive saucepan, stir together the vinegar, sugar, peppercorns, salt, chilies and garlic. Bring to a boil, lower the heat and simmer for 5 minutes. Place the zucchini in a large heatproof container and pour the hot liquid over them. Let stand until cool. Cover tightly and store in the refrigerator for at least 4 hours before usin