Zuni Zuchinni Pickles

1. 1

   Thinly slice the zuchinni and onion on a mandoline.

2. 2

   Toss the slices with the salt, cover with some ice and water.

3. 3

   Let the vegetables cold brine for 1 hour, then drain and dry them carefully before proceding with the recipe.

4. 4

   Combine the pickling ingredients and stir until the sugar and spices are dissolved. The recipe calls for bringing the solution to the boil and then cooling it, but I omitted the cooking of the solution.

5. 5

   Add the vegetables to the pickling solution, refrigerate overnight before using. The color will intensify as they cure.

* Per serving · 4 servings · Values may vary.

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