Sweet and Sour Zucchini
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.
Total TimePrep: 10 min. + chilling
- 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.
Nutrition Facts1/2 cup: 174 calories, 9g fat (1g saturated fat), 0 cholesterol, 305mg sodium, 24g carbohydrate (21g sugars, 1g fiber), 1g protein.
Originally published as Sweet and Sour Zucchini in Bountiful Harvest Cookbook