Quick pickled zucchini with chili peppers

Ingredients:

• 2 zucchinis, halved and sliced ​​into 0.5cm thick slices.
• 6 small fresh cherry peppers, thinly sliced
• 1 large carrot, thinly sliced
• 1 stalk celery, thinly sliced
• 1.5 tbsp. rice vinegar
• 1/4 cup sugar
• 5 sprigs of thyme
• 4 cloves garlic, cut in half
• 4 tsp coriander seeds
• 0.5 tsp black peppercorns
• 2 clove buds

Preparation:

1. Combine the zucchini, cherry pepper, carrots, and celery in a colander with 1 tablespoon of salt. Let the vegetables drain for 30 minutes, then pat dry with paper towels. Transfer to a bowl.
2. In a medium saucepan, combine 1.5 cups water, vinegar, sugar, 2 tablespoons salt, thyme sprigs, garlic, coriander seeds, peppercorns, and cloves and simmer for 5 minutes. Pour the marinade over the vegetables and let cool. Discard the thyme sprigs. Refrigerate overnight or store for up to 2 weeks.
   Exit: 4 tbsp.