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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 21 |
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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 |
8 fresh dill sprigs |
3 garlic cloves, peeled |
3 medium zucchini (about 1 1/2 pounds), thinly sliced lengthwise |
1 cup thinly sliced onion |
Directions:
1. 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.
2. Note: Store, covered, in refrigerator up to 1 month.
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