Refrigerator Zucchini Pickles

• 4 cups White Wine Vinegar
• 1/2 cups Sugar
• 2 teaspoons Yellow Mustard Seeds
• 1 teaspoon Celery Seed
• 1/4 cups Coarse Salt (sea Salt Or Pickling)
• 2 teaspoons Crushed Red Pepper Flakes *if You Desires Spicy Pickles
• 3 whole Medium Zucchini, Sliced Into 1/4" Thick Rounds
• 5 cloves Garlic, Halved
• 6 sprigs Fresh Dill
• 4 whole Green Onions, Sliced
• 2 Quart Size Canning Jars With Lids And Rings, Cleaned Well

1. Combine vinegar and sugar in a medium saucepan.
2. Bring to a boil, then remove from heat and stir in mustard seeds, celery seed, salt and red pepper flakes if desired.
3. While vinegar is coming to a boil, divide zucchini slices, garlic halves, fresh dill, and green onions evenly between two quart size jars (make sure that ingredients are not packed too tightly).
4. Pour hot vinegar mixture into the jars, filling until almost full.
5. Screw each lid on tightly and place in refrigerator.
6. Allow to set in refrigerator for at least 24 hours, or up to 2 weeks (I tested mine after a week and they were perfection).

white wine vinegar, sugar, yellow mustard seeds, celery, salt, red pepper, zucchini, garlic, dill, green onions, canning

Taken from tastykitchen.com/recipes/appetizers-and-snacks/refrigerator-zucchini-pickles/ (may not work)