Pickled Zucchini - cooking recipe

Ingredients

1 1/2 lbs zucchini, unpeeled
2 lemon cucumbers
1 large red onion, peeled
1 teaspoon salt
2 red bell peppers (I used orange bells) or 2 yellow bell peppers (I used orange bells)
2 cups apple cider vinegar
2/3 cup sugar
2 teaspoons pickling spices

Preparation

Thinly slice the zucchini and lemon cucumbers. Cut the red onions into thin crescents.
In a non-reactive bowl combine the zucchini, lemon cucumbers, red onion and salt. Set aside for 30 minutes. After the thirty minutes are complete, rinse and drain the vegetables well in a colander.
Meanwhile, stem and seed the bell peppers. Remove the membrane. Thinly slice them into long slivers.
In a 5-quart non-reactive pot bring the apple cider vinegar, sugar and pickling spices to a rolling boil. Boil until sugar has dissolved.
Remove from heat and add the bell peppers and zucchini mixture. Mix well.
Spoon into glass jars that have a tight fitting lid. Set aside to cool slightly then cover and refrigerate.
Chill at least 24 hours or up to 6 weeks.