For you guys trying to find things to do with your extra zuchinni (and who
doesn't have extra this time of year), these pickles are to die for. They
didn't last the day.
Zucchini Pickle Ribbons
1 cup cider vinegar
1 cup water
1/4 cup sugar
2 tsp salt
1 tsp mustard seeds
1 tsp tumeric
1/2 tsp crushed red pepper (I used a fresh cayenne from my garden)
8 fresh dill sprigs
3 garlic cloves, peeled
3 med zucchini (about 1 1/2 lbs), thinly sliced lenthwise
1 cup thinly sliced onion
1. Combine first 9 ingredients in a medium saucepan; bring to a boil.
Reduce heat, 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. Yield: 21 servings
Toodles,
Kat
Katherine L. Rodman
Gainesville, FL
"There is no love sincerer than the love for food" George Bernard Shaw
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