Ingredients

• 1 , 1 ounce
• 0.5 cups white wine vinegar
• 0.75 cups white sugar
• 0.67 cups cider vinegar
• 0.33 cups vegetable oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 7 small zucchini , thinly sliced
• 0.5 cups chopped celery
• 0.5 cups chopped green bell pepper

Instructions

1. 1 Slowly whisk onion soup mix and white wine vinegar together in a bowl. Whisk in sugar, cider vinegar, oil, salt, and black pepper until well incorporated. Add zucchini, celery, and green bell pepper; toss to coat.
2. 2 Cover bowl with plastic wrap and refrigerate, stirring occasionally, for 4 to 6 hours. Drain off excess liquid before serving.

Nutrition per serving