Quick Pickled Zucchini -Refrigerator Pickles

Here's a great idea to use up some extra zucchini... This Quick Pickled Zucchini stays crunchy, is cool and refreshing ~and~ got a thumbs up from my biggest zucchini critic. Trust me folks, that says something. And my version, using a garlic press, makes a very garlicy pickle in just a couple hours. I do suggest using thinner zukes, but then, I like the smaller ones for everything... Pick 'em young and the plant will keep making more!

My son was surprised to hear the pickles he just enjoyed were actually ~insert gasp here~...

zucchini:@)

Quick Pickled Zucchini-from Rachel Ray Magazine
1 1/2 C water
1 1/2 C distilled vinegar-I only had cider vinegar but will try white vinegar the next time
1/4 C Kosher salt
1/4 C sugar
5 cloves garlic, crushed-I wanted a big hit of garlic and used a garlic press
1 Tblsp peppercorns
1 lb zucchini, thinly sliced (about 3 medium)

1. Bring everything, except zucchini, to a boil.
2. Pour brine over zucchini.
3. Cool quickly (I put it in the freezer for a while), store in refrigerator and eat within 3 days.

Let's use up that zucchini and have a happy day:@)

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