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Pickled Summer Vegetables

  • 12 oz.s (1 large) seedless, "burpless" hothouse cucumber
  • 6 oz.s (2 medium) zucchini, trimmed
  • 4 oz.s (1 small) sweet onion, red or white
  • 2 teaspoons 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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