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Zucchini Pickle Ribbons

Yield 21 servings

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

Nutrition 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

How to Make It

  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.