From Bon Appetit, Artisan Restaurant in Paso Robles, CA

Makes about 6 cups

2 1/2 pounds zucchini, trimmed, cut crosswise into 1/8-inch-thick slices
1 onion, thinly sliced
2 tablespoons coarse kosher salt
2 cups Champagne vinegar
1 cup sugar
1 2-inch piece fresh ginger, thinly sliced
1/2 teaspoon celery seeds
1/4 teaspoon ground turmeric
1/4 teaspoon mustard seeds

Toss first 3 ingredients in large colander. Place in sink and let drain 2 hours. Rinse vegetables; drain. Transfer to kitchen towels. Gentle squeeze vegetables to dry. Place in 8-cup glass measuring cup or large bowl.

Bring vinegar and all remaining ingredients to boil in small saucepan, stirring to dissolve sugar. Reduce heat to medium and simmer 10 minutes. Pour vinegar mixture over zucchini mixture, pressing on vegetables to submerge. Cool to room temperature. Cover and chill overnight. Can be made 1 week ahead. Keep pickles chilled.