Zucchini Pickles with Chilies and Garlic

Ingredients

• 3 1/2
  
  cups white wine vinegar
  
• 1 1/2
  
  cups sugar
  
• 10
  
  garlic cloves, peeled and lightly crushed
  
• 6
  
  long red chillies
  
• 2
  
  teaspoons black peppercorns
  
• 1 1/2
  
  tablespoons kosher salt
  
• 4
  
  medium or 6 small zucchini, trimmed and cut into 2 by ½-inch sticks (or crosswise, ½-inch thick)
  

Directions

1. Combine all of the ingredients except the zucchini In a nonreactive saucepan. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and simmer, uncovered, for 5 minutes.

2. Place the zucchini in a large heatproof container and pour the brine over. Let stand until room temperature. Cover and refrigerate for up to one month.