INGREDIENTS
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1 pound zucchini
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2 cloves garlic, minced
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2 sprigs dill
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4 tablespoons kosher salt
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2 teaspoons black peppercorns
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2 teaspoons mustard seeds
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2 teaspoons crushed dried jalapeño or crushed red chile
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1 teaspoon cumin seeds
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1 cup water, plus more warm water as needed
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1 1/2 cups white vinegar
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2 sterilized quart-sized jars with lids and bands