Zucchini Pickle Ribbons

  • 1 cup  cider vinegar
  • 1 cup  water
  • 1/4  cup  sugar
  • 2 teaspoons  salt
  • 1 teaspoon  mustard seeds
  • 1 teaspoon  turmeric
  • 1/2  teaspoon  crushed red pepper
  • 8 fresh dill sprigs
  • 3 garlic cloves, peeled
  • 3 medium zucchini (about 1 1/2 pounds), thinly sliced lengthwise
  • 1 cup  thinly sliced onion

Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and 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.  Note: Store, covered, in refrigerator up to 1 month.

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