Zucchini Salad

2 small zucchini, cut into julienne strips
1/3 cup vinegar
3 Tbs. salad oil
1 Tbs. finely chopped onion
1 Tbs. chopped pimiento
1 clove garlic, minced
1/4 tsp. dried tarragon, crushed

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