Be sure to let the brine cool completely before pouring it over the thinly sliced vegetables. If submerged in hot liquid, the zucchini and onions will quickly turn soggy and won’t retain their shape or texture during pickling.

　　

Ingredients

makes 2 quarts

　　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

　　

Step 1

Using a mandoline or sharp knife, cut the zucchini lengthwise into 1/3-inch-thick slices. Halve the onions lengthwise, and cut into 1/3-inch-thick slices. Transfer the vegetables to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour.

　　

Step 2

Meanwhile, bring the vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes.

　　

Step 3

Rinse the zucchini and onions well, and drain. Pat dry between paper towels.

　　

Step 4

Transfer the zucchini and onions to a large bowl; pour in the brine. Transfer to airtight containers; refrigerate at least 1 week (and up to 3 weeks).

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.