Tangy Zucchini Spear Recipe
Ingredients
| 1 1/2 pounds small zucchini | ||
| Apple cider vinegar | 1 Cup (16 tbs) | |
| Honey | 2 Tablespoon | |
| Celery seeds | 1/2 Teaspoon | |
| Mustard seeds | 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
Directions
Cut the zucchini into finger-size spears.
Place in a shallow bowl.
In a 1-quart saucepan, combine the vinegar, honey, celery seeds, mustard seeds, turmeric and dry mustard.
Bring to a boil, then reduce the heat and simmer for 5 minutes.
Pour over the zucchini.
Cover and refrigerate until chilled.
Drain before serving.
Place in a shallow bowl.
In a 1-quart saucepan, combine the vinegar, honey, celery seeds, mustard seeds, turmeric and dry mustard.
Bring to a boil, then reduce the heat and simmer for 5 minutes.
Pour over the zucchini.
Cover and refrigerate until chilled.
Drain before serving.
Chef
