He found the recipe at http://www.etsy.com/blog/en/2011/spicy-zucchini-pickles/.
Spicy Zucchini Pickles
1 pound zucchini (or any summer squash)
2 cups white vinegar
1 cup water
4 garlic cloves, light smashed
2 tablespoons sea salt
1 tablespoon dill seeds
2 teaspoons red pepper flakes
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
- Trim the ends off zucchini and slice lengthwise into quarters.
- Bring vinegar, water, salt and spices to a boil. Simmer for five minutes, then remove from heat.
- Thoroughly sanitize and rinse the jar you’ll use and keep it filled with hot water until you’re ready to use it.
- Pack the zucchini snugly in the jar. Tuck the garlic cloves in. Pour the hot brine over the squash. Let the jar sit, uncovered, until it has cooled, about an hour. Cover and refrigerate. They should keep for a couple of months, if not longer.