Refrigerator Pickled Zucchini Ribbons |
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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 20 |
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Taken from the June/96 issue of Cooking Light magazine Ingredients:
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 flakes |
8 fresh dill sprigs |
3 garlic cloves (with peel left on) |
3 medium zucchini (about 1-1/2 pounds, thinly sliced lengthwise) |
1 cup onion, thinly sliced |
Directions:
1. Combine first nine ingredients in a medium saucepan; bring to a boil.
2. Reduce heat and simmer uncovered 15 minutes.
3. Combine zucchini and onion in a large bowl and pour hot vinegar mixture over vegetables.
4. Cover and let stand at room temperature for 3 hours.
5. Refrigerate for a minimum of 8 hours before using.
6. Store covered in refrigerator for up to 4 weeks.
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