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Lemon Zucchini Pickles

Western.Chefs's picture
Ingredients
  Zucchini 6 Medium
  Green bell pepper 1 Medium, finely chopped
  Onion 1 Medium, finely chopped
  Salt 1 Tablespoon
  Celery seed 2 Teaspoon
  Sugar 3⁄4 Cup (12 tbs)
  Fresh lemon juice 1⁄2 Cup (8 tbs)
  Unpeeled lemon 1 , halved and thinly sliced
Directions

Cut unpeeled zucchini into thin slices about 1/16th inch thick.
Combine in large bowl with green pepper, onion, salt, and celery seed.
Mix gently and let stand 1 hour.
Dissolve sugar in lemon juice and pour over vegetables.
Add lemon slices and mix well.
Cover and refrigerate 24 hours.
These pickles will keep 3 weeks when stored, uncovered in refrigerator.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Dissolved
Restriction: 
Vegetarian
Ingredient: 
Zucchini

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