- 1 pound zucchini
- 1 large lemon, juiced
- 1/4 cup cider vinegar
- 3 tablespoons salt
- 3 cloves garlic, chopped
- 1 teaspoon honey, optional
- 1 teaspoon red pepper flakes, optional
Slice zucchini into spears. Place upright in glass jar. Combine remaining ingredients in saucepan. Bring to a boil; remove from heat and let cool. Pour cooled liquid over zucchini spears. Add water if needed and gently stir. Refrigerate overnight.
Recipe provided by University of Vermont Extension.