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Pickled Summer Vegetables

List of Ingredients




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


Recipe



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 towelling.
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