Spicy Zucchini Pickles

We share a garden with our Landlady and we have had a ton of zucchini and squash...more that we could keep up with. Cameron hates to see things go to waste. One year he spent a few days making peach freezer jam from a deserted peach tree at work (he got permission to use the peaches) even though he really doesn't like peaches at all...he just hates to see free food go to waste. So he looked up recipes and found one for Refrigerator Spicy Zucchini Pickles. I'm not going to lie...I was kinda hesitant. It just didn't sound real great.  However...I had the first one today and it was phenomenal. I LOVED it. It was crunchy and tasty and zippy and so good. AND, it was a really easy recipe and process. No canning and they're ready within a few days.

 Thank you Cameron. 

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

  1. Trim the ends off zucchini and slice lengthwise into quarters.
  2. Bring vinegar, water, salt and spices to a boil. Simmer for five minutes, then remove from heat.
  3. Thoroughly sanitize and rinse the jar you’ll use and keep it filled with hot water until you’re ready to use it.
  4. 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.
He made these on Monday (the 3rd of Sep.), but we didn't know how long we were supposed to let them sit before we tried them. I finally got curious (and hungry) and tried one today (the 8th of Sep.) and they were awesome.