Spicy Zucchini Refrigerator Pickles

1 1/2 pounds medium zucchini
4 cloves Catch a Fire Italian Garlic, halved
3/4 cup white vinegar
1/4 cup granulated sugar
1/4 teaspoon Dave’s Gourmet Insanity Spice , or more to taste (we like up to 1/2 teaspoon)
6 black peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon kosher salt
1 head dill (or a few sprigs)

Wash and dry a pint-sized glass jar with airtight lid.
Cut the zucchini into 1/4-inch slices. Place in jar along with the cloves of Catch a Fire Italian Garlic. You might have to do a little squeezing and pushing to get them all in there.
Add the vinegar, sugar,Dave’s Gourmet Insanity Spice, peppercorns, mustard seeds, and salt to a small saucepan. Set it over medium heat and bring just to a boil.
Remove from heat and carefully pour over zucchinis and garlic in the jar. Top with dill, immersing it as much as possible. Place the lid on the jar and refrigerate for 24 hours.
Open and serve.
These keep 7-10 days in the fridge (that’s as long as I’ve had them before they were all gone); but some sources say refrigerator pickles can last up to a month or more.