Recipe
Side Dish
Zucchini and Radish Fridge Pickles
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. Hy-Vee sugar | ||
| 3 garlic cloves | ||
| 2 tbsp. Hy-Vee kosher salt | ||
| ½ tsp. fennel seeds | ||
| ½ tsp. caraway seeds | ||
| 1 c. apple cider vinegar | ||
| 1 medium zucchini | ||
| 4 radishes | ||
| 4 sprig(s) fresh dill, divided |
Directions
- Bring 1 cup water, sugar, thinly sliced cloves of peeled garlic, salt, fennel seeds and caraway seeds to boiling in a small saucepan, stirring until sugar and salt dissolve.
- Stir in 3 cups ice and 1 cup apple cider vinegar. Transfer mixture to two medium bowls.
- Thinly slice zucchini and radishes. Add zucchini and 2 sprigs fresh dill to one bowl, and radishes and 2 springs of fresh dill to the other bowl. Cover bowls with plastic wrap and refrigerate for 1 hour before serving.
Recipe Source:
Hy-Vee Balance, May 2017 Issue