Another pickled favorite!
Zucchini pickles are very flavorful and healthy, too. These are a great summer vegetable side dish that can be made days ahead in less than 30 minutes.
They complement a wide variety of foods and can be served with just about any main dish, from burgers to steaks, chicken or seafood.
2 large zucchini, sliced thin
2 large vidalia onions, sliced thin
1 pepper (any color will do), cut in chunks
1 Tablespoon salt
1 cup cider vinegar
1 and 1/2 cups sugar
1 teaspoon celery seed
1 teaspoon mustard seed
Layer sliced zucchini and onion in a colander over the sink, sprinkling with salt in between layers. Let sit for about 20 minutes, to allow moisture to “sweat” away.
Combine all remaining ingredients in a saucepan (except the pepper) and bring to a boil. Add the zucchini, onions, and pepper stirring to be sure the vegetables are covered with the liquid. Return to a boil and cook for about 10-15 minutes, until zucchini changes color to a deeper green and it is tender to the touch.
Refrigerate for at least 8 hours, preferably at least 1 day. The zucchini will be delicious for at least a week!