Zucchini Pickle Ribbons

Ingredients

• 1 cup cider vinegar 
• 0.5 teaspoon pepper red crushed
• 8  dill sprigs fresh
• 3  garlic cloves peeled
• 1 teaspoon mustard seeds 
• 1 cup onion thinly sliced
• 2 teaspoons salt 
• 0.3 cup sugar 
• 1 teaspoon turmeric 
• 1 cup water 
• 1.5 pounds zucchini thinly sliced lengthwise

Equipment

• bowl
• sauce pan

Directions

1. Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.
2. Combine zucchini and onion in a large bowl; pour hot vinegar mixture over vegetables. Cover and let stand at room temperature 3 hours. Chill 8 hours before serving.
3. Note: Store, covered, in refrigerator up to 1 month.