Pickled Zucchini

1. 1

   Thinly slice the zucchini and lemon cucumbers. Cut the red onions into thin crescents.

2. 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. 3

   Meanwhile, stem and seed the bell peppers. Remove the membrane. Thinly slice them into long slivers.

4. 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. 5

   Remove from heat and add the bell peppers and zucchini mixture. Mix well.

6. 6

   Spoon into glass jars that have a tight fitting lid. Set aside to cool slightly then cover and refrigerate.

7. 7

   Chill at least 24 hours or up to 6 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.