Great Use for Zucchini!

I don't know about you, but the zucchini are overwhelming me! I've been picking ~1 per day for 3 weeks. My harvest calculator says that's equal to over $41 worth of organic zucchini. I've given some away to cul-de-sac neighbors and anyone who visits our house cannot leave without taking one. It's a house rule :) I've come up with an easy way to preserve the zucchini that only takes a few minutes and won't take up freezer or fridge space - pickled. Actually, I must admit, the idea was my husband's...but I made it happen. Nice teamwork against the zucchini.

Here's the recipe

Pickled Zucchini
a few small zucchini
pint jars with lids and rings
2 c. distilled white vinegar
2 c. water
1/4 c. Kosher salt
garlic
red pepper flakes (optional)

Dice garlic and put 1 clove in each jar. Slice the zucchini into 'coins' and fill each jar (leave 1/2" headspace). Add dash of red pepper flakes. Heat water, vinegar, and salt to boiling. Pour in jars, leaving 1/2" headspace. Seal jars. Wait at least 10 days for flavors to develop. Enjoy!

(NOTE: You can make this recipe with any container, if you don't have canning jars. If you use something else, then the pickles will need to stay in the refrigerator and won't keep as long. But, the pickles will still be good for several weeks.)

These pickled zucchini taste a lot like pickled cucumbers, in fact this is the same recipe for pickled cucumbers. So you can substitute, if cucumbers are trying to take over your house! I like this recipe because the zucchini remain crisp. Soggy zucchini kind of bothers me. Hope you like it!