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LOCATION: Recipes >> Preserving >> Pickled Vegetables 06

Print this Recipe    Pickled Vegetables 06

Pickled Summer Vegetables

12 oz. (1 large) seedless, "burpless" hothouse cucumber
6 oz. (2 medium) zucchini, trimmed
4 oz. (1 small) sweet onion, red or white
2 tsp. salt (use coarse salt if available)
1/2 cup rice vinegar
1/4 cup lemon juice
1 Tbsp. white sugar
freshly ground pepper
3 Tbsp. minced fresh mint or dill

Using a mandoline or other slicing device, very, very thinly slice
cucumber, zucchini and onion. Layer vegetables with salt in a
colander set over a pieplate to catch liquid. Place a plate or bowl
on the vegetables; top this with a weight such as a large can. Let
stand at room temperature for at least 1 hour. Discard liquid.
Rinse vegetables and blot with paper toweling.

In a nonreactive container, combine vinegar, lemon juice, sugar,
pepper and mint. Add vegetables; toss to coat with vinegar mixture.
Refrigerate until chilled. Serve, leaving excess liquid behind.

Serves 8

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