2teaspoonscrushed dried jalapeño or crushed red chile
1teaspooncumin seeds
1cupwater, plus more warm water as needed
1 1/2cupswhite vinegar
2sterilized quart-sized jars with lids and bands
Instructions
Slice the zucchini into 1/4-inch round slices. Divide the garlic, dill, salt, peppercorns, mustard seeds, crushed jalapeño or red chile, and cumin seeds between the two jars. Pack the sliced zucchini into the jars.
In a medium saucepan, combine the water and vinegar and bring to a boil. Evenly pour the boiling liquid into each jar, filling any remaining space with warm water, leaving 1/2 inch of headspace. Put the lids on the jars and give them a good shake.
Place the jars in the refrigerator. The zucchini will be ready in 4 hours, though their flavor will only improve after a couple more days.
The zucchini will last refrigerated for 1 month.
Notes
This recipe can be easily doubled, tripled, or cut in half. While I prefer round pickle slices, you could also cut the zucchini into spears, if you prefer.