The thought of making my own pickles seemed very daunting, so I thought, why not do a variation with a milder “green” veggie that will give me the same tangy taste without the fear of actually hoping they turn out ok!? These delectable slices of heaven are great on sandwiches, as a condiment for rice or chicken, or as pictured here, atop arugula with some crumbled feta, pine nuts and a squeeze of lemon.
These will keep in the refrigerator for about a week. Also makes a great hostess gift if you happen to be going to someone’s house for dinner!
- 6-8 large zucchini – rinsed and sliced thin (use a mandolin if you have one!)
- 3 tbls rice wine vinegar or umi vinegar
- 2 tbls Bonnie’s Tasty Herb Rub’
- 2 tbls olive oil
- salt & pepper to taste
Mix everything gently in a large bowl, making sure to get all of the rounds coated evenly. Cover the bowl and let marinate in the refrigerator overnight (If you can wait that long!). Remove from refrigerator and mix again. Store in mason jars chilled for 7-10 days.