Once you taste fresh pickles, you'll never go back!
In a pot, bring 1 1/2 cups water, 1 1/2 cups distilled white vinegar, 1/4 cup kosher salt, 1/4 cup sugar, 5 cloves garlic (crushed), and 1 tbsp. black peppercorns to a boil. Divide 1lb. thinly sliced zucchini (about 3 medium) between 2 qt.-size jars; top with the brine. Let cool. Pile the pickles on sandwiches, toss with tuna, or add to a cheese plate. The pickles will keep in the fridge for up to 3 days.