Zucchini pickle ribbons
1 Servings
Ingredients
| Quantity | 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 | Fresh dill sprigs | |
| 3 | Garlic cloves, peeled | |
| 3 | mediums | Zucchini (about 1 1/2 lbs), thinly sliced lenthwise |
| 1 | cup | Thinly sliced onion |
Directions
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