Refrigerator Pickled Zucchini Ribbons

“Taken from the June/96 issue of Cooking Light magazine”
READY IN:
3hrs 20mins
SERVES:
15-20
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first nine ingredients in a medium saucepan; bring to a boil.
  2. Reduce heat and simmer uncovered 15 minutes.
  3. Combine zucchini and onion in a large bowl and pour hot vinegar mixture over vegetables.
  4. Cover and let stand at room temperature for 3 hours.
  5. Refrigerate for a minimum of 8 hours before using.
  6. Store covered in refrigerator for up to 4 weeks.

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