Zucchini Pickles | Marlene Maurer – Lakewood, Colo.
4 c. zucchini, sliced into 1/8-inch slices
1 c. sweet onion, slivered
3 garlic cloves, thinly sliced
1 c. white vinegar
1/2 c. sugar
3/4 tsp. crushed red pepper
1 tsp. mustard seeds
3/4 tsp. kosher salt
Combine zucchini, onion and garlic cloves in a glass bowl.
Bring vinegar, sugar, pepper, mustard seeds and salt to a boil.
Pour over zucchini mixture.
Cover and chill 24 hours.
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It’s time for Colorado meat producers to throw down the gauntlet.