Spicy Zucchini Refrigerator Pickles

I'm still rocking out with fridge pickles here. Crisp zucchini make lovely pickles, similar to cucumber ones but creamier. In general I prefer the fridge pickles liquid to not be 100% vinegar (too strong), but a mix of vinegar and water (maybe 3 parts vinegar to 1 part water?). I've never had them go bad, even after months in the fridge, so it seems like that's still acidic enough while giving a milder flavor.

Spicy Zucchini Refrigerator Pickles
(adapted from kitchentreaty)

Ingredients
1 1/2 pounds medium zucchini
4 cloves garlic, peeled and halved
1 cup white vinegar
2 TB granulated sugar
1/2 teaspoon crushed red pepper flakes
6 black peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon salt
pinch turmeric
1 head dill (or a few sprigs)
water as needed

Instructions
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 garlic. You might have to do a little squeezing and pushing to get them all in there.
Add the vinegar, sugar, red pepper flakes, peppercorns, mustard seeds, salt, and turmeric 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. Add some water to make the liquid cover the vegetables. Place the lid on the jar and refrigerate for 24 hours.