Recipe: Zucchini Pickle Ribbons (using garlic, onion, and dill)

ZUCCHINI PICKLE RIBBONS

"For you guys trying to find things to do with your extra zucchini (and who doesn't have extra this time of year), these pickles are to die for. They didn't last the day."

1 cup cider vinegar
1 cup water
1/4 cup sugar
2 tsp salt
1 tsp mustard seeds
1 tsp turmeric
1/2 tsp crushed red pepper (I used a fresh cayenne from my garden)
8 fresh dill sprigs
3 garlic cloves, peeled
3 medium zucchini (about 1 1/2 lbs), thinly sliced lengthwise
1 cup thinly sliced 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.

Makes 21 servings
Source: Katherine L. Rodman, 1990's