Pickled Zucchini Ribbons
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Paper-thin zucchini ribbons are tender-crisp.
- Yield: Makes 2 quarts
Source: Martha Stewart Living, August 2004
- 2 pounds medium zucchini
- 2 medium onions
- 2 tablespoons coarse salt
- 1 quart cider vinegar
- 2 cups sugar
- 1 tablespoon dry mustard
- 1 tablespoon yellow mustard seed
- 1 1/2 teaspoons turmeric
- 1 teaspoon ground cumin
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).