Italian Pickled Zucchini - Cusot Brusc - Looking for Recipe

Years ago, my mother who was from the Northern Italian region of Piedmont, used to make a dish she called "Cusot Brusc". The spelling probably isn't right.

It was a pickled zucchini that I could eat my weight in. It had a wonderful flavor but I haven't been able to recreate it.
Here is what I remember.
She would cut the 10-12" zucchinis in half and then cut then into 1/2" strips lengthwise. Once cut, they were cooked in oil just enough to soften them up, then placed on paper to let the oil drain.
This is the tough part. She made a brine. It was a heated mixture of red wine vinegar, garlic and herbs. Maybe rosemary and or sage? I can't remember.
She would pour the hot brine into a large bowl and then place the strips of cooked zucchini in it.
The last step was to cover it and leave it in the refrigerator for a couple of days.

It was a delicious way of fixing zucchini, It had a great sour taste to it. It's been about 30 years since the last time I've enjoyed it because, unfortunately, I can't remember how the brine was made.

Has anyone ever heard of this dish?

Thanks,

Phil

How good is your Italian? Seem to be a few internet references, but not in English:

Cusot al Brusch

http://www.montag.it/comida/archives/003343.html

rickster wrote:How good is your Italian? Seem to be a few internet references, but not in English:

Cusot al Brusch

http://www.montag.it/comida/archives/003343.html

rickster,
Wow! Fast work! My Italian is nonexistent, thanks to a father that didn't want his sons "speakin' a furrin' language" but I do know how to use the Google Translation page tool.
Here's the translation.

I think this is very close. It appears simpler than I thought and the mystery ingredients are garlic and sage. The picture looks like what I remember, too. I'll have to try it out soon as I can get some fresh, small zukes!

Thanks so much,

Phil

I had the same type of father - but the language wasn't Italian. Ona French site (which I do read a little), it looked like every region of Italy had some version of this dish and every recipe was a little different.