Zucchini Dill Pickles
['2 pounds small zucchini (preferably about 4" or 8" 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 jalapeƱos or Fresno chiles, split lengthwise', '2 1/2 cups white wine vinegar', '1/4 cup sugar']
If using 4" zucchini, halve lengthwise. If using 8" zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 tablespoons salt and 4 cups ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse.
Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside.
Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to jars.
Divide hot syrup between jars to cover zucchini, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Allow at least a week to pickle before eating.
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