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Quick Pickled Zucchini Ribbons
“Lively tasting quick pickled zucchini is a nice addition to any summer lunch or dinner spread. Cutting the zucchini into long strips makes for a pretty presentation.”
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
1Cut 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.
2Combine 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.