These kicky pickles are the perfect way to use up some of summer's zucchini bounty. Garlicky, dill-y, and a good touch of heat thanks to red pepper flakes. Plus, they're so easy. SO. Easy.
Yield: 1pint
Ingredients
1 1/2 pounds medium zucchini
4clovesgarlicpeeled and halved
3/4cupwhite vinegar
1/4cupgranulated sugar
1/4teaspooncrushed red pepper flakesor more to taste (we like up to 1/2 teaspoon)
6black peppercorns
1/2teaspoonmustard seeds
1/2teaspoonkosher salt
1head dill or a few sprigs
Instructions
Wash and dry a pint-sized glass jar with airtight lid. I used a Weck jar.
Cut the zucchini into 1/4-inch slices. Place in jar along with the cloves of garlic. You might have to do a little squeezing and pushing to get them all in there.
Add the vinegar, sugar, red pepper flakes, peppercorns, mustard seeds, and salt to a small saucepan. Set it over medium heat and bring just to a boil.
Remove from heat and carefully pour over zucchinis and garlic in the jar. Top with dill, immersing it as much as possible. Place the lid on the jar and refrigerate for 24 hours.
Open and serve.
These keep 7-10 days in the fridge (that's as long as I've had them before they were all gone); but some sources say refrigerator pickles can last up to a month or more.