I have made this many times for potlucks. Everyone loves it and it travels nicely, too. It's a wonderful way to use up the prolific zucchini that we all have in such abundance in the summertime.
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- 3/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup vegetable oil
- 2/3 cup cider vinegar
- 2 tablespoons white wine vinegar
- 5 cups thinly sliced zucchini
- 1 small onion, chopped
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- In a large bowl, combine first six ingredients; mix well. Stir in vegetables. Cover; refrigerate several hours or overnight. Yield: 6-8 servings.
Originally published as Sweet and Sour Zucchini in Bountiful Harvest Cookbook 1994, p23
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