Pickles and preserves
Thinly sliced zucchini is salted and left in a vinegar brine for a few days to make these crisp Greek island-style pickles. They pair well with grilled meats, and briefly freezing the zucchini before slicing helps achieve the right texture.
Freeze the zucchini for 30 minutes, then slice it paper-thin while partially frozen; this step is important for even slices.
Toss the sliced zucchini with salt and let it sit in a strainer for 15 minutes, then squeeze out the excess liquid.
Mix the vinegar, water, crushed garlic, and thyme leaves in a bowl.
Arrange the squeezed zucchini slices in a jar, pour the brine over them, close the lid, and refrigerate for at least 3 days.
Slicing the zucchini while it is partially frozen helps protect your fingers and makes cutting easier; do not try to slice it while fully frozen. Let the pickles rest for at least 3 days before eating so the flavor can develop.
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