Fusilli With Zucchini Flowers, Ricotta and Saffron
Fusilli With Zucchini Flowers, Ricottan and Saffron is a gluten free and lacto ovo vegetarian
Zucchini Dill Pickles
Details
- Servings: 8
- Diet: Low-Fat
- Meal: lunch, dinner
- Dish: salad
Cuisine
- american
Ingredients
- 1 pound baby zucchini, halved or quartered lengthwise
- Kosher salt
- ½ cup lightly packed dill sprigs
- 1 cup distilled white vinegar, plus more if needed
- 2 teaspoons mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon celery seeds
- 3 cloves garlic, peeled and halved
- 1 jalapeño or serrano pepper, halved lengthwise
- 2 tablespoons sugar
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