Pickled Zucchini and Onions (Sweet)

This easy zucchini and onion pickle recipe is ready in a snap. Pour the spiced pickling mixture over the sliced vegetables, cool, refrigerate for three hours, and they are ready to eat. This is a great way to use your bumper crop of zucchini and summer squash. Serve these quick pickles with burgers (such as Zuni Hamburger) or sandwiches.

2 cups apple cider vinegar
1¾ cups light-brown sugar
3 dried bay leaves
1 Tbsp. sea salt
1 tsp. dried oregano
2 lb zucchini, thinly sliced
2 small onions, halved and thinly sliced

In a large saucepan, combine 2 cups cider vinegar, 1¾ cups light-brown sugar, 3 dried bay leaves, 1 Tbsp. coarse sea salt, and 1 tsp. dried oregano. Cook over high heat until sugar is dissolved, about 3minutes.

Pour mixture over 2 lb thinly sliced zucchini and 2 small halved and thinly sliced onions. Let cool completely; refrigerate in an airtight container at least 3 hours.

Makes 8 servings.