Zucchini Pickles

For everyone that just doesn't know what to do with one more zucchini, these are super simple. I didn't process them. Just filled a clean quart jar with one zucchini, added more garlic (of course) and I also put some thinly sliced onions in the jar, just a few slices. I also did not use the hot pepper, (your choice). COOK ON...............

Zucchini Pickles

Ingredients

MAKES 1 QUART OR 2 PINTS

2 cloves garlic

1/2 teaspoon mustard seeds

1/4 teaspoon coriander seeds

2 dried hot red peppers or 2 large pinches crushed red pepper flakes

1 pound zucchini, cut into spears

1 1/4 cups cider vinegar

1 1/4 cups water

1 1/2 tablespoons coarse salt

1 tablespoon granulated sugar

Instructions

Sterilize one quart-size canning jar or two pint jars with lids. Place the garlic, mustard seeds, coriander seeds and red peppers in the jar (or divide them between two pint jars). Pack zucchini spears into the jar(s). They will shrink somewhat after the brine is added, so pack them in as tightly as you can without mashing them.

In a saucepan add the vinegar, water, salt and sugar; bring to a boil, then remove from heat and pour the brine over the zucchini (you may not need all of it, depending on your containers and how you packed your zucchini). Attach lid(s) on the jar(s), let cool and refrigerate. By the next day, the zucchini will be pickled enough to enjoy, although it's even better if allowed to pickle for a week.