Zucchini Festival Pickles, Sweet And Tangy

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   ["Cut the zucchini in quarters lengthwise (trim stem and flower end), then cut crosswise to length you like. Depending on the zucchini, I get 12 to 16 pieces each. For larger zukes, cut to similar shapes.", "Heat a thin layer of oil in a large skillet (cast iron works best). Lay the zukes in the pan until brown on one cut side, then turn to brown the other side. I usually have to make 2 batches.", "Spread the sliced vegetables (onion, pepper, garlic) over the bottom of your heat resistant marinating container, well mixed.. I use a 9.5 x 6.5 inch baking dish, enameled cast iron. A glass 8 x 8"" pan, a medium souffle dish -- any non-interactive container would do, glass, ceramic or such preferred.", "Mix the dry seasonings and sprinkle about 1/3 over the bottom layer. Make a layer of zucchini, using about 1/2, sprinkle with seasonings; repeat with the rest of the zucchini.", "Heat the vinegar and honey until the first sign of bubbling appears at the side of a small saucepot. Pour it over the zucchini and let it cool. I like to cover it with a dishtowel. Refrigerate.", "They are pretty good after a few hours, but just keep getting better. When I travel with them, I make them a day ahead. Refrigerate to store.", "You can set aside some of the pepper slices or cut up some more to add color to the serving dish."]

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