Zucchini Spears


  • 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
  • Directions

    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.


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