Zesty Pickled Zucchini (Quick Refrigerator Method)

heartbeetkitchen.com

Monica Anton-Neaga

3 sprigs fresh dill

6 cloves garlic, each cut in half

3 teaspoons peppercorns (1 teaspoon per jar. mixed color peppercorns are lovely but black will work too)

1 ½ teaspoons dill seed (½ teaspoon per jar)

1 ½ teaspoons coriander seeds ½ teaspoon per jar)

3 teaspoons crushed red pepper flakes (1 teaspoon per jar)

1 ½ pounds zucchini sliced into thin rounds, no more than ⅛ inch thick

½ of a yellow onion, thinly sliced

1 ½ cups apple cider vinegar

1 ½ cups water

1 tablespoon coarse kosher salt

¼ cup honey (or cane sugar if you'd like to make vegan)

Directions at heartbeetkitchen.com

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