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Date Posted: 00:20:01 10/29/02 Tue
Author: SA
Subject: VILLAGE PUB ZUCCHINI PICKLES

14 ounces water
14 ounces white wine vinegar
3 1/2 ounces red wine vinegar
1/2 cup sugar
1 1/2 tablespoons salt
Pinch cayenne
3 garlic cloves, sliced
5 slices fresh ginger
2 springs thyme
10 mint leaves
1/2 teaspoon ground turmeric
5 to 10 black peppercorns
1 bay leaf
2 1/2 to 3 pounds zucchini, trimmed and sliced lengthwise

Combine everything but the zucchini in a nonreactive pot and bring to a
boil. Reduce heat and simmer for 5 minutes.

Put the zucchini in a nonreactive bowl and pour the brine over them, making
sure all pieces are covered.

Cover and refrigerate for at least 2 days before serving.

Will keep for about 6 weeks in the refrigerator.

Yields about 1 1/2 quarts

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