Pickled Zucchini and Onions

  • Servings: 8
Pickled Zucchini and Onions

Source: Everyday Food, July/August Summer 2004

Ingredients

  • 2 cups cider vinegar
  • 1 3/4 cups packed light-brown sugar
  • 3 dried bay leaves
  • 1 tablespoon coarse salt
  • 1 teaspoon dried oregano
  • 2 pounds thinly sliced zucchini
  • 2 small halved and thinly sliced onions

Directions

  1. In a large saucepan, combine 2 cups cider vinegar, 1 3/4 cups packed light-brown sugar, 3 dried bay leaves, 1 tablespoon coarse salt, and 1 teaspoon dried oregano. Cook over high heat until sugar is dissolved, about 3minutes.

  2. Pour mixture over 2 pounds thinly sliced zucchini and 2 small halved and thinly sliced onions. Let cool completely; refrigerate in an airtight container at least 3 hours.

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