Pickled some things

 Refrigerator Pickled Zucchini

1-1/2 cups water (3/4 cup per jar) 

1/4 cup distilled white vinegar (2 Tablespoons per jar) 

1-1/2 Tablespoons kosher or pickling salt (3/4 Tablespoons per jar) 

2 teaspoons black peppercorns (1 teaspoon per jar) 

6-8 cloves peeled garlic (3-4 cloves per jar) 

4-6 spears fresh baby fresh dill (2-3 spears per jar) 

1 large shallot, sliced (1/2 shallot per jar) 

2 medium-sized zucchini, cut into 12 spears each or rounds (1 zucchini per jar) 

2 - 16oz mason jars

Combine everything but the zucchini in a small saucepan and bring to a boil over medium-high heat, stirring. Once boiling, remove from heat and continue to stir. Evenly divide the brine between 2 pint-sized (16oz) mason jars. Divide the  zucchini spears between the two jars then screw on the lid and gently shake. Refrigerate for at least 24 hours before enjoying. Zucchini pickles will last 1-2 weeks in the refrigerator.

NOTES: I had no garlic so added a healthy shake or two of onion powder to up the onion game. No peppercorns so used ground black pepper which was okay but peppercorns would have been better. Also, don't use iodized salt.  ALSO, doubled the brine recipe, was only enough for one jar really. The shallots were amazing, don't skimp on those.

Refrigerator Pickled Red Cabbage

1/2 medium head red cabbage (about 2 pounds) 

1 1/4 cups water 

1 1/4 cups apple cider vinegar 

1 1/2 teaspoons kosher or pickling salt 

Pinch red pepper flakes, optional 

2 cloves garlic, sliced 

12 black peppercorns

Garlic Powder to taste

Using a large sharp knife, a mandoline, or a food processor fitted with the slicing disc, slice the cabbage into thin shreds. Set aside.

Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, and salt. Add a pinch of red pepper flakes and garlic powder, if using.

Put the shredded red cabbage in a bowl and then pour the hot brine over it. Divide the brined cabbage between 2 (1-pint) jars, layering evenly with the garlic slices, and peppercorns. 

Place the lids on the jars and refrigerate for at least 2 hours before serving. For the best flavor, however, refrigerate for 24 to 48 hours before serving. This recipe can keep in the fridge for about seven days. 

Tips: Two pounds of red cabbage yields about 4 cups once shredded. It's the perfect amount to stuff into two one-pint jars. Cut the recipe in half or double it to suit your needs. The brine and red cabbage combination will stain porous materials and skin purple or pink, though it's not as intense as beets. Clean up spills quickly and try to avoid using wood utensils or white towels.