Ingredients
6 small zucchini (about 1-1/2 pounds), thinly sliced1/2 cup chopped green pepper1/2 cup diced celery1/2 cup diced onion1 jar (2 ounces) diced pimientos, drained2/3 cup vinegar1/3 cup vegetable oil1/2 cup sugar3 tablespoons white wine vinegar1/2 teaspoon salt1/2 teaspoon pepper
Preparation
Combine zucchini, green pepper, celery, onion and pimientos in a medium bowl; set aside. Combine remaining ingredients in a jar; cover tightly and shake vigorously. Pour marinade over vegetables toss gently. Cover and chill 8 hours or overnight. Serve with a slotted spoon.
