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- Wash and peel zucchini. Cut ends off and slice on a grater with large holes.
- Place zucchini noodles in a bowl, add 1 heaping Tbsp salt, ½ cup of vinegar and the dill.
- Mix well, cover and refrigerate overnight.
- 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.
- Add the sliced onion, mix well and cook.
- You can tell it is done when the squash changes color and takes on a creamy color.