2 sm. zucchini, cut into julienne strips
1/3 c. vinegar
3 tbsp. salad oil
1 tbsp. finely chopped onion
1 tbsp. chopped pimento
1 clove garlic, minced
1/4 tsp. dried tarragon, crushed

Place zucchini in a bowl. Combine vinegar, salad oil, onion, pimento, garlic, tarragon, 1/8 teaspoon salt and dash of pepper; mix well and pour over zucchini. Cover; refrigerate several hours or overnight, stirring the mixture occasionally. To serve, lift zucchini mixture from liquid with a slotted spoon. Makes 4 servings.