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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