Zucchini Pickles - cooking recipe

Ingredients

1 1/4 cups water
1 1/4 cups cider vinegar
1 teaspoon salt
2 teaspoons mustard seeds
12 black peppercorns
4 zucchini (slender, unpeeled and thinly sliced)
1 medium onion, sliced and separated into rings
2 garlic cloves, thinly sliced
1 red bell pepper, cut into 1/2-inch squares
2 tablespoons chopped fresh dill leaves

Preparation

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.