INGREDIENTS
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1 1/2 cups rice vinegar
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2 serrano chilies, halved and seeded (use 1 for milder flavor)
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1 1-inch piece fresh ginger, peeled and cut into thirds
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2 tablespoons sugar
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1 tablespoon kosher salt
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1/2 teaspoon red pepper flakes
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3 medium zucchini, cut into 1/4-inch slices