Tis the time of year when anyone with a garden, or anyone with a neighbor or friend with a garden, has zucchini (summer squash) coming out of their ears. It's so FUN at first to have this abundance. But then, THEN, you run out of ideas. And your family starts to complain about the zucchini at every meal.
What to do, what to do?
No, not the shelf-stable, need canning equipment kind.
The quick and dirty kind.
These can be eaten within 24 hours, or give them a week before you munch for more potent pickle flavor. They should be eaten within two weeks, which should not be a problem for any pickle-lovin' household.
Refrigerator Zucchini Pickles
Makes 2 quart-size jars
4 cups white wine vinegar
3 medium zucchini, sliced 1/4" thick
4 green onions, sliced
5 cloves garlic, halved
6 sprigs fresh dill
1/2 cup sugar
2 tsp yellow mustard seeds
1 tsp celery seed
1/4 cup coarse salt (sea salt or pickling salt)
*2 tsp crushed red pepper flakes (optional if you prefer spicy pickles)
Combine vinegar and sugar in a medium saucepan. Bring to a boil, then remove from heat and stir in mustard seeds, celery seed, salt, and red pepper flakes if desired.
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).
Pour hot vinegar mixture into the jars, filling until almost full. Screw each lid on tightly and place in refrigerator.
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).