3 med. zucchini, thinly sliced
2/3 c. cider vinegar
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 c. sugar
1/3 c. salad oil
1/4 c. Burgundy Wine
2 tbsp. Red Wine Vinegar
1/2 tsp. pepper

Combine all ingredients in a large bowl. Mix thoroughly. Cover and refrigerate at least 12 hours. Salad will keep in refrigerator two weeks. Stir once a day.