Pickled Zucchini Ribbons



2 pound(s) medium zucchini
2 medium onions
2 tablespoon(s) coarse salt
1 quart(s) cider vinegar
2 cup(s) sugar
1 tablespoon(s) dry mustard
1 tablespoon(s) yellow mustard seed
1 1/2teaspoon(s) tumeric
1 teaspoon(s) ground cumin

1. Using a mandoline or sharp knife, cut zucchini lengthwise into 1/8-inch-thick slices. Halve onions lengthwise, and cut into 1/8-inch-thick slices. Transfer vegetables to a colander set in a bowl. Toss well with salt. Refrigerate 1 hour. Meanwhile, bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes.
2. Rinse zucchini and onions well, and drain. Pat dry between paper towels. Transfer zucchini and onions to a large bowl; pour in brine. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

Yields: 2 quarts