Summer Squash Refrigerator Pickles

• 1 cup apple cider vinegar
• 1 cup water
• 2 tablespoons raw brown (turbinado) sugar
• 1 teaspoon kosher salt
• 2 large garlic cloves, cut in half lengthwise
• 1 teaspoon black peppercorns
• 2 teaspoons coriander seeds
• 2 teaspoons mustard seeds
• 2 dried red peppers
• Several sprigs fresh dill (optional)
• 1 pound mixed zucchini and yellow squash, sliced thin

1. In a small saucepan combine cider vinegar, water, brown sugar, salt and garlic cloves.
2. Bring to a boil, reduce heat and simmer 2 minutes.
3. Meanwhile, divide spices and optional dill sprigs between 2 pint jars or use 1 quart jar.
4. Pack sliced zucchini into the jars, leaving 1/2 inch head space below the rim of the jar.
5. Use hot, sterilized jars.
6. If using pint jars, divide garlic that is in the vinegar mixture between the 2 jars.
7. Pour in the hot vinegar mixture, leaving 1/2 inch below the rim of the jar.
8. Push the squash down into the liquid to cover completely.
9. Seal the jars and leave to cool, then refrigerate for up to 2 months.
10. For best results, dont open for 2 days.

apple cider vinegar, water, brown, kosher salt, garlic, black peppercorns, coriander seeds, mustard seeds, red peppers, dill, zucchini

Taken from cooking.nytimes.com/recipes/1016827 (may not work)