½ c seasoned rice wine vinegar ¾ c sugar ½ c minced dried onions 1 tsp. Salt ½ c green or red peppers chopped 1 tsp pepper 7 small zucchini 1/3 c oil 2/3 c white vinegar
Bring rice wine vinegar and onions to a boil and set aside. Mix sugar, salt, pepper, oil and white vinegar together. Slice zucchini very thin; add peppers and pour old mixture over all; mix well. Add onions and wine vinegar; mix again. Refrigerate 4-6 hours. Good made the night before.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.