Remove all seeds and spongy centers from the zucchini—the firm outer flesh is what we want. Dice everything uniformly so it pickles evenly.
Toss the diced vegetables with sea salt in a glass bowl. Cover with filtered water and let stand 2 hours or overnight to draw out moisture.
Drain the vegetables thoroughly and squeeze gently in clean kitchen towels to remove excess water. You want about 4 cups of well-drained vegetables.
Combine vinegar, honey, and all spices in a heavy-bottomed pot. Bring to a gentle boil, then add the drained vegetables.
Simmer for 10 minutes until vegetables are tender-crisp. Stir in the wild herbs during the last minute to preserve their bright flavor. (Wild mint adds complexity, but cultivated lemon basil works beautifully if you can't forage)
Pack into clean jars, leaving quarter-inch headspace. Process in boiling water bath for 10 minutes, or simply refrigerate for immediate use.
This keeps its crunch and develops deeper flavor after a week. Excellent with grilled fish or folded into grain salads. Wild garlic scapes, when available in late spring, add a subtle complexity that regular garlic cannot match.
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