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SERVES:
makes 4 cups

INGREDIENTS:

one clean 1-quart jar with tightly fitting lid

1 1/2 cups white vinegar
1/3 cup white sugar
1 1/2 Tbs kosher salt
2 bay leaves
pinch red pepper flakes
1 1 /2 tsp dill seed

2-3 small zucchini, cut crosswise into 1/8 - 1/4-inch slices
1 small onion, peeled, halved and thinly sliced

PROCEDURE:

Add 1 1/2 cup white vinegar to the jar with 1/3 cup white sugar, 1 1/2 Tbs kosher salt, 2 bay leaves, a pinch of red pepper flakes and 1 1/2 tsp dill seed. Put the lid on top and shake it until the sugar and salt have dissolved.

Next, peel one small onion and then cut it in half from top to bottom and then cut each half into long thin slices.

Then cut the ends off of two small zucchini to begin with, and cut each one crosswise into 1/8 - 1/4-inch thick slices.

Depending on the size of the zucchini you may need to slice all or part of another one, and then alternately add the sliced zucchini and sliced onion to the jar, until the jar is completely full.

That's really all there is to this recipe and you'll want to place the jar into the fridge for a day or so and then they're good to go.

Keep them in the fridge, as you're eating them, for up to a week or so.

HINTS:

Same technique works with small cucumbers or even thinly sliced, peeled carrots.