Ingredients2 medium zucchini2 cups apple cider vinegar1 cup sugar2 tsp sea salt2 tbsp fennel fronds1 tsp ground mustardSlice zucchini into 1/4 inch discs. Sprinkle with sea salt. Place in colander and cover with paper towel to remove as much liquid as possible. While zucchini is draining in a medium sauce pan heat vinegar and sugar till sugar is dissolved. Whisk in mustard and toss zucchini in mixture. Add fennel fronds refrigerate at least 2 hours and enjoy!