Another use for the abundance of zucchini each summer.
Ingredients:
- 2 lbs zucchini, small, sliced thin
- 1/4 c vinegar
- 1/2 c oil
- 1 tsp salt
- 2 tsp sugar
- 3 Tab green peppers chopped
- 3 Tab sweet pickle relish
- 4 Tab green onion minced
- 2 Tab parsley, chopped
- 2 Tab pimento
Directions:
- Drop zucchini in boiling salted water.
- Cook 2 minutes.
- Drain.
- Combine rest of ingredients in a jar.
- Shake until well blended.
- Pour over zucchini.
- Refrigerate, covered, at least 2 hours.
- Stir gently once or twice.
Serves: 6 – 8
Source: Isabel Prucha