Zucchini Squash with Dill

Ingredients

• 6 zucchini squash (6 – 8" long or about 2½ lbs)
• 1 heaping Tablespoon of salt
• ½ cup good white vinegar
• a few sprigs of fresh dill
• 1 onion, 2" diameter, sliced

Directions

1. Wash and peel zucchini. Cut ends off and slice on a grater with large holes.
2. Place zucchini noodles in a bowl, add 1 heaping Tbsp salt, ½ cup of vinegar and the dill.
3. Mix well, cover and refrigerate overnight.
4. When you are ready to prepare it, transfer Squash to a cooking pot, and add enough water to just come to the top of the squash.
5. Add the sliced onion, mix well and cook.
6. You can tell it is done when the squash changes color and takes on a creamy color.