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.

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

• 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

1. Wash zucchini and slice in half lengthwise. Cut into half moon sections of desired thickness.
2. Place the zucchini in the canning jar
3. 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.
4. If necessary, top up the jar with more water and vinegar. All the zucchini must be fully submerged.
5. Seal the jar and let it come to room temperature on the counter, then refrigerate.

• 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.

This could work equally well with cucumber slices

Homesick Texan