Ingredients

3 to 6 hot peppers or chili peppers, red or green
1 quart white vinegar
1 C. water
1/2 C. non-iodized pickling salt, or salt substitute
3 tsp. dill
3 C. mushrooms, cut in 1/4-inch slices
3 C. zucchini slices, cut in 1/8-inch slices
6 small gloves garlic

Cooking Instructions

Remove stems and seeds from peppers; cut in half, if using 3. Combine vinegar, water, and salt in saucepan. Bring to boil and keep hot. Place 1/4 tsp. dill in bottom of each of 6 sterilized pint jars. Pack mushroom and zucchini slices into jars, and add 1 garlic clove and 1/2 to 1 hot pepper per jar. Pour hot vinegar liquid over vegetables, leaving at least 1 inch at the top. Add remaining 1/4 tsp. dill per jar and secure lids. Process in hot water bath for 30 minutes after water returns to boiling. Allow to age several weeks before opening. Serve chilled as relish, garnish, or finger food.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: