4 cups zucchini, sliced 1/8 inch thick
1 cup slivered onion
3 cloves garlic, sliced
1 cup white vinegar
1/2 cup granulated sugar
1 teaspoon mustard seeds
3/4 teaspoon red pepper flake
3/4 teaspoon Kosher salt
Combine zucchini, onion, and garlic – place in glass jar.
In small sauce pan, bring vinegar, sugar, & spices to a boil.
Pour liquid over zucchini mixture, cover, & refrigerate for 24 hours.
*I made these earlier this week, and they’re amazing!! Great combo of sweet/spicy…thanks to Cooking Light magazine for the suggestion!
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