INGREDIENTS
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4 medium zucchini, cut into thin rounds
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1 large red bell pepper, cut into thin strips
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1 large red onion, thinly sliced
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1 jalapeño, cut into 1/4- inch slices
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1 1/2-inch piece ginger, peeled and thinly sliced
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4 large garlic cloves, thinly sliced
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1 1/2 cups white wine vinegar
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1 1/2 tablespoons sugar
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1 tablespoon kosher salt
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1/2 teaspoon mustard seeds
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1/2 teaspoon celery seeds
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1/2 teaspoon ground turmeric
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1/4 teaspoon whole cloves
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Freshly ground black pepper