Zucchini Pickle Ribbons

Cooking Light
21 servings

Ingredients

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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

Preparation

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.

Note: Store, covered, in refrigerator up to 1 month.

Created date

October 2003

Nutritional Information

Calories 18
Caloriesfromfat 5 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.4 g
Carbohydrate 4.5 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 111 mg
Calcium 8 mg