Zucchini-and-Squash Pickles

These colorful zucchini and squash pickles are made from strips of zucchini and squash. These pickled cucumbers are as beautiful as they are delicious.
Slice the zucchini and yellow squash lengthwise into 1/8-inch thick slices using a mandolin or sharp knife. Arrange the zucchini, yellow squash, and onion in a single layer on 2 baking sheets lined with parchment paper. Sprinkle with salt. Let stand for 1 hour. Drain in a colander, rinse and dry. Place in a 1-square-inch wide-mouthed jar, filling 1/2 inch from the top.Bring the vinegar to a boil in a medium saucepan over medium-high heat. Add the sugar; cook, stirring constantly, for 3 to 5 minutes or until completely dissolved. Add the following 3 ingredients. Bring to a boil, immediately remove from the heat and pour over the vegetables. Cool for 1 hour. Cover and refrigerate 3 days before serving. Store in the refrigerator for up to 2 months.