Food & Cooking Recipes Appetizers Pickled Zucchini Ribbons 3.1 (58) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 quarts Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Paper-thin zucchini ribbons are tender-crisp. Ingredients 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 ½ teaspoons turmeric 1 teaspoon ground cumin Directions 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). Cook's Notes Be sure to let the brine cool completely before pouring it over the thinly sliced vegetables. If submerged in hot liquid, the zucchini will quickly turn soggy and won't retain its shape or texture during pickling. Rate it Print