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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Meet the Cook: This recipe has been passed down for generations in my family - it helps to use up the late-summer squash from the garden, and it'll keep for several days in the refrigerator. Wherever I take it, I have to take the recipe, too! Now that we're retired (we have one son), my husband and I enjoy being at home with each other, gardening...and trying out plenty of recipes. -Billie Blanton, Kingsport, Tennessee Ingredients:
6 small zucchini (about 1-1/2 pounds), thinly sliced |
1/2 cup chopped green pepper |
1/2 cup diced celery |
1/2 cup diced onion |
1 jar (2 ounces) diced pimientos, drained |
2/3 cup vinegar |
1/3 cup vegetable oil |
1/2 cup sugar |
3 tablespoons white wine vinegar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Combine zucchini, green pepper, celery, onion and pimientos in a medium bowl; set aside. Combine remaining ingredients in a jar; cover tightly and shake vigorously. Pour marinade over vegetables toss gently. Cover and chill 8 hours or overnight. Serve with a slotted spoon. Yield: 8 servings.
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