Ingredients
2 cups cider vinegar
1 3/4 cups packed light-brown sugar
3 dried bay leaves
1 tablespoon coarse salt
1 teaspoon dried oregano
2 pounds zucchini, thinly sliced
2 small onions, halved and thinly sliced
Preparation
In a large saucepan, combine vinegar, sugar, bay leaves, salt, and oregano. Cook over high heat until sugar is dissolved, about 3 minutes.
Pour mixture over zucchini and onions. Let cool completely; refrigerate in an airtight container at least 3 hours.
