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Pickled Zucchini and Onions

Pickled Zucchini and Onions

Everyday Food, July/August Summer 2004 http://www.marthastewart.com/317921/pickled-zucchini-and-onions
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  • Yield Serves 8

Ingredients

    • 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 thinly sliced zucchini
    • 2 small halved and thinly sliced onions

Directions

  1. In a large saucepan, combine 2 cups cider vinegar, 1 3/4 cups packed light-brown sugar, 3 dried bay leaves, 1 tablespoon coarse salt, and 1 teaspoon dried oregano. Cook over high heat until sugar is dissolved, about 3minutes.
  2. Pour mixture over 2 pounds thinly sliced zucchini and 2 small halved and thinly sliced onions. Let cool completely; refrigerate in an airtight container at least 3 hours.

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