For one of my readers who requested this recipe. I left the zucchini in the marinade overnight and it developed a strong flavor. It was unusual, but my guests at it up. Zucchini Salad (AKA Marinated Vegetable Noodles) 3-4 zucchini, trimmed 1/2 cup white vinegar 1 tbsp kosher salt 2 cups hot salsa Slice the zucchini (I used a mandolin) into thin pieces and then cut the pieces into strands the size of thick noodles. Put the strands in a container with the vinegar and salt. Let sit for up to 24 hours. Strain and rinse. Put the now soft strands in a bowl and mix in the salsa. Serve cold.
Hospitality and Food along with a little Jewish content. These are the records of our weekends with guests. Meals are rarely less than 10 people and frequently top 20. Recipes and Philosophy included.