Name: Zucchini Dill Pickles
Yield: Makes 2 quarts
Ingredients: 2 pounds small zucchini (preferably about 4 or 8 inches long), trimmed; 4 tablespoons coarse sea salt or pickling salt, divided; 12 fresh dill sprigs; 2 teaspoons yellow or brown mustard seeds; 1 teaspoon coriander seeds; 1 teaspoon dill seeds; 1/4 teaspoon saffron threads; 4 garlic cloves, halved; 4 red jalapeños or Fresno chiles, split lengthwise; 2 1/2 cups white wine vinegar; 1/4 cup sugar

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