By Tara Bench
Using a mandoline fitted with a crinkle-cut blade, cut 2 (12-ounce) zucchini into 1/4-inch slices. Place slices in a clean quart container or jar along with 1/4 cup fresh dill. In a small saucepan over medium heat combine 2 tablespoons mustard seeds, 3/4 cup cider vinegar, 3/4 cup white wine vinegar, 1 tablespoon kosher salt, and 2/3 cup sugar. Heat and stir until sugar dissolves. Pour over zucchini and dill. Cover and refrigerate overnight. Keeps in refrigerator for up to 2 weeks. Makes 3 cups pickles.
Per 1/4-cup serving: 70 cal, 1g fat (0 sat), 499mg sodium, 14g carb, 0 chol, 1g protein, 1g fiber