Making Hot Honey Garlic Pickled Zucchini is a straightforward process, and following these steps closely will help ensure the best possible texture and flavor.

Step 1: Prep the Zucchini

Wash the zucchini thoroughly and trim the ends. Slice into spears or 1/4-inch rounds, depending on your preference.

Step 2: Pack the Jars

Pack the zucchini tightly into a large, clean glass jar, or divide it evenly between two quart-sized jars.

Step 3: Add the Aromatics and Spices

Add the sliced garlic, jalapeños, serrano pepper, fresh dill, bay leaves, black peppercorns, mustard seeds, coriander seeds, celery seeds, and crushed red pepper flakes evenly throughout the jars, distributing everything so the flavor infuses consistently across every piece.

Step 4: Build the Brine

In a medium saucepan, combine the white vinegar, water, pickling salt, and honey.

Step 5: Heat Gently

Heat over medium heat, stirring until the salt dissolves completely and the honey is fully incorporated. Do not let the brine boil, as this can affect the honey’s delicate flavor.

Step 6: Cool Slightly

Remove the brine from the heat and let it cool for about 5 minutes before pouring it over the zucchini.

Step 7: Pour Over the Zucchini

Carefully pour the warm brine over the zucchini until it’s completely submerged. Use a pickle weight or another food-safe weight if necessary to keep the zucchini beneath the surface of the brine.

Step 8: Cool and Seal

Seal the jars tightly and allow them to cool completely to room temperature. This step helps prevent pressure buildup inside the jars and preserves the freshness of the aromatics.

Step 9: Refrigerate and Wait

Refrigerate for at least 48 hours before serving. For the best sweet, spicy, garlicky flavor, let the zucchini pickle for 5 to 7 days, giving the brine time to fully penetrate each piece.