Pickled Zucchini Ribbons

 

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 1/2 teaspoons turmeric
1 teaspoon ground cumin

Directions:

  1. Using a mandoline or sharp knife, cut zucchini lengthwise, and cut 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 the salt. Refrigerate 1 hour.
  2. 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.
  3. Rinse zucchini and onions well, and drain. Pat dry between paper towels.
  4. 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).

Yield: 4 pints.

NOTE: I made this recipe exactly as written, but then packed the vegetables and the brine into sterilized jars and processed them in a boiling water bath for 15 minutes. Something in the recipe made a kind of fuzzy-looking sediment in the jars, but I'm assuming they taste ok otherwise. I will update as soon as I try some.