Zucchini Pickles
Source of Recipe
Judy Gorman's Vegetable Cookbook (MJF Books)
List of Ingredients
Zucchini Pickles
1-1/4 cups water
1-1/4 cups cider vinegar
1 teaspoon salt
2 teaspoons mustard seed
12 black peppercorns
4 slender zucchini -- unpeeled and thinly sliced
1 medium onion sliced and separated into rings
2 garlic cloves thinly -- sliced
1 red bell pepper -- cut into 1/2-inch squares
2 tablespoons chopped fresh dill leaves
Recipe
In a wide saucepan combine the water vinegar salt mustard seed and peppercorns.
Bring to a gentle bubble and cook uncovered for 10 minutes.
Meanwhile combine the zucchini, onion, garlic, and red bell pepper in a large bowl and toss to combine.
Pour the hot liquid over the vegetables.
Scatter on the dill leaves and stir to mix.
Cover the bowl with aluminum foil and allow to stand at room temperature for 4 hours.
Refrigerate until thoroughly chilled and drain off the liquid to serve.
Yield: 12 servings
Sherry in Missouri
Sounds Good to Me!
|
|
member logon
