- 1 cup white vinegar
- 1/3 cup granulated sugar
- 1/4 tsp. salt
- 1 tbs. chopped fresh dill
- 3 zucchini, cut into 1/4 inch rounds
- 1/2 red onion, thinly sliced
- A few sprigs of fresh dill
Boil the vinegar with sugar and salt in a small saucepan. Stir in the dill and remove from heat and let cool slightly.
Firmly pack the onion slices and zucchini into a 500 ml Mason jar. Pour in the vinegar mixture and top with a few sprigs of fresh dill.
Cover and refrigerate for at least 12 hours.