Refrigerator Zucchini Pickles

Refrigerator Zucchini Pickles 1-1/2 pounds zucchini (3 to 4 medium-sized zucchini) 6 fresh dill sprigs Seasoning 3 garlic cloves, peeled and halved (2 halves per jar) 1-1/2 teaspoons black peppercorns (1/2 teaspoon per jar) 1-1/2 teaspoons mustard seeds (1/2 teaspoon per jar) 3/4 teaspoon dill seed (1/4 teaspoon per jar) For the Brine 2-1/2 cups water 1 cup distilled white vinegar 1/4 cup sugar 2 tablespoons coarse sea salt or kosher salt (not iodized) Wash your zucchini; trim and discard ends. Slice into chips or spears, as desired. Set aside. Divide the seasonings between 3 clean pint-sized mason jars. Divide the zucchini and dill sprigs evenly between the jars. Combine all brine ingredients in a medium saucepan and place over MEDIUM-HIGH heat. Bring mixture to a boil and then remove the pan from the heat and carefully pour the hot brine into the jars over the zucchini and fresh dill. Fill to the top of the jar, leaving about 1/2" of head space. Tightly secure lids and shake the jars. Allow to cool slightly on your kitchen counter for about 30 minutes before placing jars in the refrigerator. Refrigerate for 24 hours or more before eating. Keeps well refrigerated for 2 to 3 weeks.