Dan Gill
½ large onion
½ bell pepper
2 stalks celery
Thinly slice 3 young zucchini squash
¼ cup apple cider vinegar
4 Tbsp red wine vinegar
½ cup sugar
¼ cup vegetable oil (corn, canola or mild olive oil)
¼ cup dry red table wine
Mix all and refrigerate. Liquid should just cover the zucchini.