2 large zuchini
1 tablespoon salt
1 cup vinegar
garlic to tast (6 for garlic lovers)
1 tablespoon oregano
1/4 teaspoon black pepper
2 cups oil 9preferably olive)
Cut the zuchs in half lengthwise (or to fit jars if too big) then slice 1/4" thick. Sprinkle the salt on the lsices & let them sit in a colander for 2 hours to drain, stirring occaisionally. Combine the zuchs with the vinegar & two cups of water in a suace pan. Bring to a boil for 5 minutes. Remove from heat & drain well.
In a large jar or crock, make a layer of thezuchs, sprinkly with garlic, oregano & pepper. Add the rest of the zuchs, sprinkling weach layer with the seasonings. When all are used, cover with oil. Let sit in a cool place for a week before using. This will keep indefinately if kept cool. You can re-use the oile when the first batch has been eaten.
from Pat Katz (Countryside Magazine)