Zucchini Pickles With Chilies and Garlic

• 3 1/2 cups white-wine vinegar
• 1 1/2 cups sugar
• 2 teaspoons black peppercorns
• 1 1/2 tablespoons kosher salt
• 6 long red chilies
• 10 cloves garlic, peeled and lightly crushed
• 4 medium zucchini, trimmed and cut into 2-by- 1/2-inch sticks

1. In a nonreactive saucepan, stir together the vinegar, sugar, peppercorns, salt, chilies and garlic.
2. Bring to a boil, lower the heat and simmer for 5 minutes.
3. Place the zucchini in a large heatproof container and pour the hot liquid over them.
4. Let stand until cool.
5. Cover tightly and store in the refrigerator for at least 4 hours before usin

whitewine vinegar, sugar, black peppercorns, kosher salt, long red chilies, garlic, zucchini

Taken from cooking.nytimes.com/recipes/7439 (may not work)