Ribbons of zucchini and squash make up these colorful Zucchini-and-Squash Pickles. These pickles are as beautiful as they are delicious.
2 medium zucchini (about 12 oz.)
2 medium-size yellow squash (about 12 oz.)
1 red onion, halved and cut into 1/8-inch-thick slices
2 1/2 tablespoons kosher salt
1/2 cup apple cider vinegar
1/2 cup rice vinegar
3/4 cup sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds
1/4 teaspoon dry mustard
How to Make It
Cut zucchini and yellow squash lengthwise into 1/8-inch-thick slices, using a mandoline or sharp knife. Spread zucchini, yellow squash, and onion in a single layer on 2 parchment paper-lined baking sheets. Sprinkle with salt. Let stand 1 hour. Transfer to a colander, rinse, and drain. Place in a widemouthed 1-qt. jar, filling to 1/2 inch from top.
Bring vinegars to a boil in a medium saucepan over medium heat. Add sugar; cook, stirring constantly, 3 to 5 minutes or until dissolved. Stir in next 3 ingredients. Bring to a boil, immediately remove from heat, and pour over vegetables. Cool 1 hour. Cover and chill 3 days before serving. Refrigerate up to 2 months.