Lunch: Pickled Zucchini Ribbons

Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Paper-thin zucchini ribbons are tender-crisp. Be sure to let the brine cool completely before pouring it over the thinly sliced vegetables. If submerged in hot liquid,

Ingredients

2 lb. medium zucchini
2 medium onions
2 tbsp. Coarse salt
1 qt. cider vinegar
2 c. sugar
1 tbsp. dry mustard
1 tbsp. yellow mustard seed
1 1/2 tsp. tumeric
1 tsp. ground cumin

Instructions

Using a mandoline or sharp knife, cut zucchini lengthwise into 1/8-inch-thick slices. Halve onions lengthwise, and cut into 1/8-inch-thick slices. Transfer vegetables to a colander set in a bowl. Toss well with salt. Refrigerate 1 hour.
Meanwhile, bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes.
Rinse zucchini and onions well, and drain. Pat dry between paper towels.
Transfer zucchini and onions to a large bowl; pour in brine. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more). Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

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