Refrigerator Pickled Zucchini Ribbons - cooking recipe

Ingredients

1 cup cider vinegar
1 cup water
1/4 cup sugar
2 teaspoons salt
1 teaspoon mustard seeds
1 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
8 fresh dill sprigs
3 garlic cloves (with peel left on)
3 medium zucchini (about 1-1/2 pounds, thinly sliced lengthwise)
1 cup onion, thinly sliced

Preparation

Combine first nine ingredients in a medium saucepan; bring to a boil.
Reduce heat and simmer uncovered 15 minutes.
Combine zucchini and onion in a large bowl and pour hot vinegar mixture over vegetables.
Cover and let stand at room temperature for 3 hours.
Refrigerate for a minimum of 8 hours before using.
Store covered in refrigerator for up to 4 weeks.