1 large zucchini or 2 large cucumbers
1 cup water
½ cup white vinegar
1 tablespoon salt
1 whole clove
1 teaspoon mustard seed
1 teaspoon whole black peppercorns
1 teaspoon peeled, chopped fresh ginger
½ jalapeno pepper, seeded and chopped
2 garlic cloves, diced
1. Place quartered cucumber or zucchini in a clean 1-quart canning jar. Set aside
2. Combine remaining ingredients in a small saucepan. Simmer over low heat until salt dissolves.
3. Pour hot pickling juice over zucchini or cucumbers to fill jar. Cover tightly with lid and refrigerate overnight before serving. Pickle flavor intensity will increase over time.