Our garden is overflowing with zucchini and lemon cucumbers. We just can’t keep up. So we got to pickling (and feeding the dog)...
What you’ll need:
4 cups 1/8-inch zucchini slices
1 cup slivered sweet onion
3 thinly sliced garlic cloves
1 cup white vinegar
1/2 cup sugar
3/4 teaspoon crushed red pepper
1 teaspoon mustard seeds
3/4 teaspoon kosher salt
Place zucchini or cucumber slices, onion, and garlic into glass jars. Bring vinegar, sugar, crushed red pepper, mustard seeds and salt to a boil. Pour mixture into the glass jars and close lid. Refrigerate for 24 hours. Enjoy!
Recipe from: Cooking Light