Recipe - Zucchini Pickle Ribbons

1 cup Cider vinegar
1 cup Water
One fourth cup Sugar
2 teaspoon Salt
1 teaspoon Mustard seeds
1 teaspoon Tumeric
One half teaspoon Crushed red pepper (I used a
fresh cayenne from my
garden)
8 Fresh dill sprigs
3 Garlic cloves, peeled
3 md Zucchini (about 1 One half lbs),
thinly cut or sliced up lenthwise
1 cup Thinly cut or sliced up onion

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
Posted to fatfree digest V96 #253

From: "Katherine L. Rodman" afn25136@afn.org

Date: Thu, 12 Sep 1996 19:18:52 0400