Nutrition per serving may change if servings are adjusted.
2 medium zucchini (about 1 pound)
8 sprigs fresh dill
¾ cup white-wine vinegar
¾ cup water
1 tablespoon sugar
2 teaspoons mustard seeds
1 clove garlic, crushed
¼ teaspoon crushed red pepper
Cut zucchini into long strips using a vegetable peeler, discarding the inner seeds. (You should have about 12 ounces of strips.) Place in a heatproof jar and add dill.
Combine vinegar, water, sugar, mustard seeds, garlic and crushed red pepper in a medium saucepan. Bring to a boil. Pour into the jar. Let stand at room temperature for 20 minutes. Drain and serve immediately.
8 calories;0 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 10 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 99 IU vitamin A; 7 mg vitamin C; 8 mg calcium; 0 mg iron; 40 mg sodium; 107 mg potassium