Refrigerator Zucchini Pickles

1. 1

   Combine vinegar and sugar in a medium saucepan.

2. 2

   Bring to a boil, then remove from heat and stir in mustard seeds, celery seed, salt and red pepper flakes if desired.

3. 3

   While vinegar is coming to a boil, divide zucchini slices, garlic halves, fresh dill, and green onions evenly between two quart size jars (make sure that ingredients are not packed too tightly).

4. 4

   Pour hot vinegar mixture into the jars, filling until almost full.

5. 5

   Screw each lid on tightly and place in refrigerator.

6. 6

   Allow to set in refrigerator for at least 24 hours, or up to 2 weeks (I tested mine after a week and they were perfection).

No additional tips available.