5 pounds (21/4 kilograms) large zucchini, preferably 2 to 3 pounds (900 grams to 1.4 kilograms) each
1/2 cup (70 grams) kosher salt
3 cups (750 milliliters) white wine vinegar
1/4 cup chopped fresh mint
5 garlic cloves, sliced crosswise
3 or 4 small fresh hot red peppers, or to taste, sliced crosswise
1/2 cup (125 milliliters) extra virgin olive oil, plus more for topping
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