Pickled Zucchini

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READY IN: 15mins
YIELD: 5 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thinly slice the zucchini and lemon cucumbers. Cut the red onions into thin crescents.
  • In a non-reactive bowl combine the zucchini, lemon cucumbers, red onion and salt. Set aside for 30 minutes. After the thirty minutes are complete, rinse and drain the vegetables well in a colander.
  • Meanwhile, stem and seed the bell peppers. Remove the membrane. Thinly slice them into long slivers.
  • In a 5-quart non-reactive pot bring the apple cider vinegar, sugar and pickling spices to a rolling boil. Boil until sugar has dissolved.
  • Remove from heat and add the bell peppers and zucchini mixture. Mix well.
  • Spoon into glass jars that have a tight fitting lid. Set aside to cool slightly then cover and refrigerate.
  • Chill at least 24 hours or up to 6 weeks.
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