Zucchini pickle ribbons

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 Fresh dill sprigs
3 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

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