Ingredients
3½ cups white wine vinegar
1½ cups (297 grams) sugar
10 garlic cloves, peeled and lightly crushed
6 long red chilies
2 teaspoons black peppercorns
1½ tablespoons kosher salt
4 medium or 6 small zucchini (794 grams), trimmed and cut into 2 by ½-inch sticks (or crosswise, ½-inch thick)
Preparation
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.
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.
