| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Cider vinegar |
| 1 |
c |
Water |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Salt |
| 1 |
ts |
Mustard seeds |
| 1 |
ts |
Tumeric |
| 1/2 |
ts |
Crushed red pepper (I used a fresh cayenne from my garden) |
| 8 |
|
Fresh dill sprigs |
| 3 |
|
Garlic cloves, peeled |
| 3 |
md |
Zucchini (about 1 1/2 lbs), thinly sliced lenthwise |
| 1 |
c |
Thinly sliced onion |
INSTRUCTIONS
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
A Message from our Provider:
“Jesus: to know him is to love him”