Refrigerator Pickled Zucchini Ribbons

Name: Refrigerator Pickled Zucchini Ribbons
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 15-20 serving(s)
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

(4)

Recipe by Kittencalrecipezazz

Taken from the June/96 issue of Cooking Light magazine

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READY IN: 3hrs 20mins

SERVES: 15-20

UNITS: US

INGREDIENTS

Nutrition

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

Combine first nine ingredients in a medium saucepan; bring to a boil.
Reduce heat and simmer uncovered 15 minutes.
Combine zucchini and onion in a large bowl and pour hot vinegar mixture over vegetables.
Cover and let stand at room temperature for 3 hours.
Refrigerate for a minimum of 8 hours before using.
Store covered in refrigerator for up to 4 weeks.

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