Marinated Zucchini Coins

Light wine vinegar gives these thin pickles a delicate taste. They're delicious as a side dish with cocktails, or layered on a meat or cheese sandwich. (You can substitute yellow summer squash, or use both squash and zucchini.)

1 pound zucchini (2 small or 1 medium)
1/2  small onion
1 cup water
1 cup white wine or cider vinegar
2 tablespoons sugar
1 teaspoon turmeric
1 teaspoon mustard seed
1/2 teaspoon salt
Wash and trim the zucchini and, using a mandoline or a sharp knife, shave slices into a plastic storage container with a lid. Peel and slice the onion into very thin half-circles, and add to the container.

In a saucepan bring the water, vinegar, sugar, spices, and salt to a boil. Remove from heat and pour over the zucchini and onions.

Refrigerate until cool.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 5 min

Servings: 4

Recipe By: Anne V. Nelson

From:  The New Preserves
Used with permission of The Lyons Press