==== Quick Pickled Spicy Garlic Zucchini ====

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{{tag> recipe pickle side}}
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Spicy tangy garlic Zucchini pickles. These ones are a bit strong on the sour side, so they're good to add a burst of flavor to another dish. 

Goes well with Bibimbap and stir fried noodles.


=== Tools ===
   * Mandolin or knife and cutting board
   * Canning jar or seal-able glass container
   * Small sauce pan

=== Ingredients ===

   * Large zucchini
   * 1 cup white vinegar
   * 1 cup water
   * 1 tablespoon crushed garlic
   * 5-6 black peppercorns
   * 2 tablespoons salt
   * 2 stalks fresh dill, stems removed
   * 1 teaspoon mustard powder
   * 1 teaspoon cumin powder
   * 1-2 teaspoons red pepper flakes


=== Instructions === 
  - Wash zucchini and slice in half lengthwise. Cut into half moon sections of desired thickness.
  - Place the zucchini in the canning jar
  - In the sauce pan combine the other ingredients and heat over medium-high heat. When it begins to bubble, turn off the heat and pour it into the canning jar.
  - If necessary, top up the jar with more water and vinegar. All the zucchini //must// be fully submerged.
  - Seal the jar and let it come to room temperature on the counter, then refrigerate.

=== Finishing ===
  * The pickles are ready to eat when the jar has cooled to room temperature, but taste best after a night in the fridge.
  * Consume within two weeks for optimal flavor.

=== Variants ===
This could work equally well with cucumber slices

=== Sources ===
[[https://www.homesicktexan.com/spicy-dill-zucchini-pickles/|Homesick Texan]]