Pickled Zucchini

Directions

1. 1
   Thinly slice the zucchini and lemon cucumbers. Cut the red onions into thin crescents.
2. 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. 3
   Meanwhile, stem and seed the bell peppers. Remove the membrane. Thinly slice them into long slivers.
4. 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. 5
   Remove from heat and add the bell peppers and zucchini mixture. Mix well.
6. 6
   Spoon into glass jars that have a tight fitting lid. Set aside to cool slightly then cover and refrigerate.
7. 7
   Chill at least 24 hours or up to 6 weeks.