Pickled Zucchini Ribbons

1. 1

   Using a mandoline or sharp knife, cut the zucchini lengthwise into 1/3-inch-thick slices.

2. 2

   Halve the onions lengthwise, and cut into 1/3-inch-thick slices.

3. 3

   Transfer the vegetables to a colander set in a bowl.

4. 4

   Toss well with the salt.

5. 5

   Refrigerate 1 hour.

6. 6

   Meanwhile, bring the vinegar, sugar, and spices to a boil in a medium saucepan, stirring.

7. 7

   Reduce heat; simmer 5 minutes.

8. 8

   Let cool completely, about 30 minutes.

9. 9

   Rinse the zucchini and onions well, and drain.

10. 10

    Pat dry between paper towels.

11. 11

    Transfer the zucchini and onions to a large bowl; pour in the brine.

12. 12

    Transfer to airtight containers; refrigerate at least 1 week (and up to 3 weeks).

* Per serving · 4 servings · Values may vary.

No additional tips available.