Prepare a boiling water bath and 4 half-pint jars (I always do one or two extra to play it safe - and I did end up getting 5 jars full) according to canning water bath processing instructions.

In a medium saucepan, combine the vinegar and honey. Heat until the honey is dissolved and add the mustard seeds, celery seeds, chile flakes, cumin and sea salt. Bring it to a rolling boil and add the zucchini, red bell pepper, and onion. Stir and cook until everything is heated about 5 minutes.

Using tongs, divide the vegetables between the jars and top with the brine. Leave a ½ inch head space. After all the jars are full, use a wooden chopstick to gently move around the vegetable and dislodge any air bubbles, add more brine if necessary. Wipe the jar rims and add the lids and bands (again read canning processing instructions). Process in a boiling water bath for 10 minutes.

Remove and listen for that satisfying ping. Let just sit undisturbed for 24 hours before storing. Let the pickles cure for at least a week before eating.