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Village Pub Zucchini Pickles

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14 ounces water

14 ounces white wine vinegar

3 1/2 ounces red wine vinegar

1/2 cup sugar

1 1/2 tablespoons salt

Pinch cayenne

3 garlic cloves, sliced

5 slices fresh ginger

2 springs thyme

10 mint leaves

1/2 teaspoon ground turmeric

5 to 10 black peppercorns

1 bay leaf

2 1/2 to 3 pounds zucchini, trimmed and sliced lengthwise

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