Pickled Zucchini

Slice/toss: (I use a mandoline)
3 medium zucchini
1 medium onion
1 1/2 Tbs salt
Place in a colander (to drain) covered in the
refrigerator overnight.

The next day, shake off the water from the zucchini
and pat dry with paper towels. You want the zucchini
very dry at this point.

In a jar place:
Handful of fresh dill or dried dill to taste
2 small hot red peppers or red pepper flakes (to taste)

Boil:
3/4 cup cider vinegar
3/4 cup white wine vinegar
1/3 cup sugar

Place the towel dried zucchini into a glass jar/container and pour the hot liquid over it. Let stand to room temp. Seal jar/container and place in the refrigerator. Keeps 2 weeks.
Judy/Buffalo

http://www.nancyskitchen.com