Pickled Zucchini

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 1/2 lbs zucchini, unpeeled
• 2 lemon cucumbers
• 1 large red onion, peeled
• 1 teaspoon salt
• 2 red bell peppers (i used orange bells) or 2 yellow bell peppers (i used orange bells)
• 2 cups apple cider vinegar
• 2/3 cup sugar
• 2 teaspoons pickling spices

Recipe

• 1 thinly slice the zucchini and lemon cucumbers. cut the red onions into thin crescents.
• 2 in a non-reactive bowl combine the zucchini, lemon cucumbers, red onion and salt. set aside for 30 minutes. after the thirty minutes are complete, rinse and drain the vegetables well in a colander.
• 3 meanwhile, stem and seed the bell peppers. remove the membrane. thinly slice them into long slivers.
• 4 in a 5-quart non-reactive pot bring the apple cider vinegar, sugar and pickling spices to a rolling boil. boil until sugar has dissolved.
• 5 remove from heat and add the bell peppers and zucchini mixture. mix well.
• 6 spoon into glass jars that have a tight fitting lid. set aside to cool slightly then cover and refrigerate.
• 7 chill at least 24 hours or up to 6 weeks.