Zucchini Pickles

[Guest guest]

Zucchini Pickles

 

 

1 cup white wine vinegar

4 teaspoons sugar

1 teaspoon salt

1 teaspoon black peppercorns

4 teaspoons water

250 g (9 oz) sliced zucchini

1 onion, sliced

 

 

In a saucepan, combine white wine vinegar, sugar, salt, black

peppercorns and water. Bring to boil. Reduce heat and simmer for 5

minutes.

 

Add sliced zucchini and onion. Bring to boil, stirring. Remove from

heat. Divide zucchini between sterilised jars. Pour over vinegar. Seal

and store for several months in refrigerator.

 

 

Serves 4.