ZUCCHINI DILL PICKLES

INGREDIENTS

• 2 pounds small zucchini (preferably about 4" or 8" long), trimmed
• 4 tablespoons coarse sea salt or pickling salt, divided
• 12 fresh dill sprigs
• 2 teaspoons yellow or brown mustard seeds
• 1 teaspoon coriander seeds
• 1 teaspoon dill seeds
• 1/4 teaspoon saffron threads
• 4 garlic cloves, halved
• 4 red jalapeños or Fresno chiles, split lengthwise
• 2 1/2 cups white wine vinegar
• 1/4 cup sugar

PREPARATION

1. If using 4" zucchini, halve lengthwise. If using 8" zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 tablespoons salt and 4 cups ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse.
2. Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside.
3. Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to jars.
4. Divide hot syrup between jars to cover zucchini, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Allow at least a week to pickle before eating.