Combine the vinegar, water, coconut sugar, salt, and mustard in a pot that can hold at least 4 quarts. Set over medium-high heat and bring to a boil.

While the pickling liquid heats, trim the ends off your zucchini and thinly slice using a food processor, mandoline, or kitchen knife.

Cut the onion into thin half moons.

Gently bash the garlic cloves enough to help the cloves come away from their peels.

Once the liquid is boiling, add the sliced zucchini and onion to the pot. At first it won't seem possible that their will be enough liquid, but within a minute or two, the zucchini will wilt into the liquid.

Remove the pot from the heat and divide the pickles between two quart jars. Tuck a couple peeled garlic cloves into each jar.

Let the jars cool until the are at room temperature. Put lids on the jars and stash them in the back of the fridge for at least a couple of days (though they'll get better over time).

These pickles should keep at least 8 weeks in the refrigerator.