Recipe tried :
finely chopped zucchini and cucumber in a quart jar,
1 cup white wine vinegar,
1 cup water
2 tbsp sugar
boiled mixture together, pour over mixture in jar,
add 2 tbsp olive oil, basil leaves, mustard seeds and crushed red pepper seed,
add more boiling water to fill almost to the top,
seal hot jar and refrigerate for 48 hours.
I think it would be excellent served over rice, we'll see. I can see making it with some hot peppers, onions and garlic for another go round. I did not soak the mixture in salt and rinse it as a prep step. I almost did that yesterday - and then ended up using those cucumbers for a salad mixture to eat on toast.