Pickled Zucchini

• 1 1/2 lbs zucchini, unpeeled
• 2 lemon cucumbers
• 1 large red onion, peeled
• 1 teaspoon salt
• 2 red bell peppers (I used orange bells) or 2 yellow bell peppers (I used orange bells)
• 2 cups apple cider vinegar
• 2/3 cup sugar
• 2 teaspoons pickling spices

1. Thinly slice the zucchini and lemon cucumbers. Cut the red onions into thin crescents.
2. In a non-reactive bowl combine the zucchini, lemon cucumbers, red onion and salt. Set aside for 30 minutes. After the thirty minutes are complete, rinse and drain the vegetables well in a colander.
3. Meanwhile, stem and seed the bell peppers. Remove the membrane. Thinly slice them into long slivers.
4. In a 5-quart non-reactive pot bring the apple cider vinegar, sugar and pickling spices to a rolling boil. Boil until sugar has dissolved.
5. Remove from heat and add the bell peppers and zucchini mixture. Mix well.
6. Spoon into glass jars that have a tight fitting lid. Set aside to cool slightly then cover and refrigerate.
7. Chill at least 24 hours or up to 6 weeks.

zucchini, lemon cucumbers, red onion, salt, red bell peppers, apple cider vinegar, sugar, pickling spices

Taken from www.food.com/recipe/pickled-zucchini-439950 (may not work)