Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Cider vinegar |
1 cup | Water |
¼ cup | Sugar |
2 teaspoons | Salt |
1 teaspoon | Mustard seeds |
1 teaspoon | Tumeric |
½ teaspoon | Crushed red pepper (I used a fresh cayenne from my garden) |
8 \N | Fresh dill sprigs |
3 \N | Garlic cloves, peeled |
3 mediums | Zucchini (about 1 1/2 lbs), thinly sliced lenthwise |
1 cup | Thinly sliced onion |
Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, simmer, uncovered, 15 minutes. Combine zucchini and onion in a large bowl; pour hot vinegar mixture over vegetables. Cover and let stand at room temperature 3 hours. Chill 8 hours before serving. Yield: 21 servings Posted to fatfree digest V96 #253 From: "Katherine L. Rodman" <afn25136@...> Date: Thu, 12 Sep 1996 19:18:52 -0400