NOTE: I just put mine in a Tupperware container because I am going to serve them the next few days anyway.
Zucchini or Cucumbers Refrigerator Pickles
INGREDIENTS:
• 1 1/2 pounds medium zucchini
• 2 cloves garlic, peeled and halved
• 3/4 cup white vinegar
• 1/4 cup granulated sugar
• 1/4 teaspoon crushed red pepper flakes, or more to taste
• 6 black peppercorns
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon kosher salt
• ½ tsp dill
1. Cut the zucchini into 1/4-inch slices. Place in pint-sized jar along with the cloves of garlic. You might have to do a little squeezing and pushing to get them all in there.
2. 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.
3. 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.
Mudflap
