Zucchini Dill Pickles (epicurious)

2 lbs small zucchini (preferably about 4″ or 8″ long), trimmed
4 T coarse sea salt or pickling salt, divided
12 fresh dill sprigs
2 t  yellow or brown mustard seeds
1 t coriander seeds
1 t dill seeds
1/4 t saffron threads
4 garlic cloves, halved
4 red jalapeños or Fresno chiles, split lengthwise
2 1/2 c white wine vinegar
1/4 c sugar

If using 4″ zucchini, halve lengthwise. If using 8″ zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 Ts salt and 4 c ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse. Divide dill sprigs and next 6 ingredients between 2 clean, hot 1 qt jars; set aside. Bring vinegar, sugar, remaining 2 T salt and 1 1/4 c water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 min. Using tongs, transfer zucchini to jars. Divide hot syrup between jars to cover zucchini, leaving 1/2″ space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Allow at least a week to pickle before eating. Makes 2 quarts.

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