Note: If you want less heat, discard the seeds from the chili peppers.

1. Cut the ends off the zucchini. Cut each zucchini into 1/2-inch rounds. In a large nonreactive bowl, toss zucchini, jalapenos, and Fresno peppers with salt. Cover and refrigerate for 2 hours. Rinse zucchini and peppers several times and drain well.

2. Rinse and dry bowl, and return vegetables to bowl. Toss with horseradish and Tabasco and place vegetables into a 1-quart container.

3. In a medium saucepan over high heat, combine cayenne, coriander, mustard, sugar, vinegar, and water, stirring occasionally. Bring to a boil, stirring to dissolve sugar. Boil for 1 minute. Pour hot brine over vegetables.

4. Let pickles cool to room temperature, about 2 hours. Cover and refrigerate for 1 day to develop full flavor. Refrigerated pickles will keep for up to 1 month.

Source: Hannaford fresh Magazine, September - October 2008