Picklad zucchini

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1. 1
   Place 2 lb. small zucchini, trimmed, cut crosswise into 4" lengths, halved lengthwise, quartered if large, in a medium bowl. Add 2 Tbsp. coarse sea salt or pickling salt and 4 cups ice; pour in water to cover. Weigh down zucchini with a plate to keep submerged. Let sit at room temperature 2 hours. Drain zucchini and rinse under cool running water.
2. 2
   Pack 4 red jalapeños or Fresno chiles, halved lengthwise, 4 garlic cloves, halved, 12 sprigs dill, 2 tsp. yellow or brown mustard seeds, 1 tsp. coriander seeds, 1 tsp. dill seeds, and ¼ tsp. saffron threads into clean, hot jars, dividing evenly; set aside.
3. 3
   Bring 2½ cups white wine vinegar, ¼ cup sugar, remaining 2 Tbsp. coarse sea salt or pickling salt, and 1¼ cups water to a boil in a large saucepan. Working in batches, add zucchini and cook until light tan in color and just pliable, about 2 minutes. Using tongs, transfer zucchini to jars, leaving hot syrup behind. Pour syrup over zucchini to cover, leaving ½" of headroom. Wipe rims clean and seal jars. Process in a boiling-water bath for 10 minutes. Let sit at room temperature at least 1 week before eating.