Sweet and Spicy Pickled Zucchini

Pack 1 1/2 lbs sliced zucchini, 1/2 sliced red onion, and 4 smashed garlic cloves tightly into two clean 1-pint glass mason jars (or one 1-quart jar), alternating layers evenly.

In a medium non-reactive saucepan, combine 1 cup apple cider vinegar, 1/2 cup distilled white vinegar, 1/2 cup water, 1/2 cup granulated sugar, 1 tablespoon kosher salt, 1 1/2 teaspoons yellow mustard seeds, 1 teaspoon crushed red pepper flakes, 1/2 teaspoon black peppercorns, and 1/4 teaspoon ground turmeric.

Bring the brine mixture to a boil over medium-high heat, stirring frequently until the sugar and salt are completely dissolved, about 2 to 3 minutes.

Remove the hot brine from the heat and carefully ladle it into the jars over the packed zucchini, ensuring the vegetables and spices are fully submerged while leaving 1/2 inch of headspace at the top.

Let the jars cool uncovered to room temperature for about 30 minutes, then seal with airtight lids and refrigerate for at least 4 hours (preferably 24 hours) before serving.