Quick pickled zucchini slices

Ingredients:

• 3 medium zucchini (about 0.9 kg), sliced ​​into 1 cm thick rounds.
• 1 small red onion, halved and thinly sliced ​​into half rings
• 2 cups distilled white vinegar
• 3 tablespoons coarse salt
• 2 tablespoons yellow mustard seeds
• 2 tsp red pepper flakes
• 6 sprigs of fresh dill
• 4 cloves garlic, thinly sliced

Preparation:

1. In a medium saucepan, bring the vinegar, salt, mustard seeds, chili flakes, and 3 cups water to a simmer over medium-high heat. Simmer until the salt dissolves, about 5 minutes.
2. Divide dill, garlic, zucchini, and onion evenly among two 1-quart Mason jars.
3. Pour the hot brine over the vegetables to cover and let cool to room temperature, about 1 hour. Serve immediately or cover and refrigerate for up to 1 week.