Ingredients
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1 1/4 cups water
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1 1/4 cups cider vinegar
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1 teaspoon salt
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2 teaspoons mustard seeds
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12 black peppercorns
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4 zucchini (slender, unpeeled and thinly sliced)
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1 medium onion, sliced and separated into rings
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2 garlic cloves, thinly sliced
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1 red bell pepper, cut into 1/2-inch squares
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2 tablespoons chopped fresh dill leaves
Instructions
- In a wide saucepan combine the water, vinegar, salt, mustard seed, and peppercorns.
- Bring to a gentle bubble and cook uncovered for 10 minutes.
- Meanwhile combine the zucchini, onion, garlic and red bell pepper in a large bowl and toss to combine.
- Pour the hot liquid over the vegetables. Scatter on the dill leaves and stir to mix. Cover the bowl tightly and allow to stand at room temperature for 4 hours.
- Refrigerate until thoroughly chilled and drain off the liquid to serve.