Zucchini Sottolio
Ingredients
- 1 1/4 pounds zucchini, sliced into 1/3-inch-thick rounds (about 3 zucchini)
- 1 1/4 teaspoons kosher salt
- 1 1/2 cups plus 1 tablespoon apple cider vinegar
- 1 1/2 cups water
- 10 fresh basil leaves
- 10 fresh mint leaves
- 2 bird's eye chili peppers or other fresh spicy chili pepper, sliced into thin rings
- 2 cloves garlic, smashed and peeled
- 2 to 3 cups extra-virgin olive oil
- Flaky sea salt
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