Zucchini Pickles

From Real Simple

• Ready In: 20 mins
• Yields: 4 cup

Ingredients

• 1 1⁄2 cups rice vinegar
• 2  serrano chilies, halved and seeded (use 1 for milder flavor)
•  fresh ginger, peeled and cut into thirds
• 2  tablespoons sugar
• 1  tablespoon kosher salt
• 1⁄2 teaspoon red pepper flakes
• 3  medium zucchini, cut into 1/4-inch slices

Directions

1. In a medium saucepan, combine the vinegar, 1/2 cup water, chilies, ginger, sugar, and salt. Bring to a boil and simmer until the sugar and salt dissolve, about 2 minutes.
2. Remove from heat. Add the red pepper flakes and let sit for 15 minutes.
3. Place the zucchini in a large bowl. Pour in the vinegar brine and let sit at room temperature for 1 hour, stirring occasionally. Zucchini pickles can be kept in the refrigerator for 1 week.