Pickled Zucchini and Onions
Use this recipe as a topping for our Turkey-Pork Burgers.
- Servings: 8
Source: Everyday Food, July/August Summer 2004
- 2 cups cider vinegar
- 1 3/4 cups packed light-brown sugar
- 3 dried bay leaves
- 1 tablespoon coarse salt
- 1 teaspoon dried oregano
- 2 pounds zucchini, thinly sliced
- 2 small onions, halved and thinly sliced
In a large saucepan, combine vinegar, sugar, bay leaves, salt, and oregano. Cook over high heat until sugar is dissolved, about 3 minutes.
Pour mixture over zucchini and onions. Let cool completely; refrigerate in an airtight container at least 3 hours.