• Slice the zucchini into thin coins or long ribbons.
  4 cups zucchini, thinly sliced
• Slice or dice the onions.
  1/4 cup onion
• Add zucchini and sliced onion to a bowl, sprinkle with kosher salt, and add cool water just until the zucchini and onions are covered. Let sit for 2 hours at room temperature.
  2 tbsp kosher salt
• Place zucchini and onion in a strainer and rinse with cool water.

Make the Brine

• In a saucepan, bring vinegar(s), water, salt, sugar, and garlic to a boil. Once it has boiled and the sugar has dissolved, reduce the brine to a simmer and keep hot on the stove.
  1/3 cup apple cider vinegar, 1/3 cup white vinegar, 1/2 cup water, 1 tbsp kosher salt, 2 tbsp sugar, 3 cloves garlic

Make the Pickled Zucchini

• In clean jars, evenly divide the peppercorns and red pepper flakes.
  1/2 tsp black peppercorns, 1/2 tsp red pepper flakes
• Add the zucchini coins/ribbons and onion to the jars. Tuck some of the dill and sliced red pepper amongst the zucchini.
  4 sprigs fresh dill, 1/8 cup sliced red bell pepper
• Pour the warm brine over the zucchini, put a lid on the jars, and keep them on the counter for 12 hours.
• Transfer jars to the fridge. Will keep for 3-4 weeks.