If you think making pickles is some mysterious, long, drawn-out process then let me introduce you to the “quick” pickle! Say hello to my little friends.
These zucchini pickles take all of twenty minutes to make and after an overnight stay in the refrigerator they’re ready to eat. You can use any tall jar or two you have lying around – mason jars, pickle or spaghetti sauce jars. If you don’t have a jar you can use a glass bowl.
To make them all you do is heat vinegar, sugar, salt and red pepper flakes together. I forgot to mention they have a little spicy kick to them. You can go easy on the spice or omit it all together but I wouldn’t. They’re not burn-your-tongue off spicy. It’s a subtle kick.…