Zucchini and Radish Fridge Pickles
Servings and Ingredients
|⅓ c.||Hy-Vee sugar|
|2 tbsp.||Hy-Vee kosher salt|
|½ tsp.||fennel seeds|
|½ tsp.||caraway seeds|
|1 c.||apple cider vinegar|
|4 sprig(s)||fresh dill, divided|
- 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.
Hy-Vee Balance, May 2017 Issue