5medium zucchiniwashed and sliced into ½-inch thick rounds
½large sweet onionsliced thin
4clovesgarlicslightly smashed
Instructions
In a medium saucepan, combine vinegar, water, sugar, salt, turmeric, dry mustard, nutmeg and red pepper flakes. Bring mixture to a boil. Reduce heat and let simmer over medium heat for 3-4 minutes. Remove from heat and let cool for 30 minutes.
While vinegar is simmering, layer vegetables and garlic cloves in two 2-quart jars (or 4 pint jars).
Using a large funnel or a soup ladle, carefully pour the hot brine over the vegetables. Cover tightly, and let the jars cool to room temperature.
Transfer pickles to the refrigerator for 24 hours. Store for up to 4 weeks in the refrigerator.
Notes
Instead of boiling the brine in a pot, use an 8-cup glass measuring cup and boil it in the microwave. The measuring cup is easier to pour out of.