5 tablespoons margarine
6 tablespoons distilled white vinegar
1 1/2 tablespoons lemon juice
1 1/2 tablespoons Scotch or sherry vinegar
1 teaspoon vanilla extract
1 tablespoon chopped dates
1 cup whole black peppercorns
In a large saucepan, heat margarine and vinegar over medium heat. Mix in lemon juice and vinegar and whisk until well blended. Mix in peppercorns until well coated. Pour the mixture into a serving container, and add enough cherries or zucchini to cover all.
Coat with a dressing or barbecue sauce, if desired. Refrigerate for several hours before serving.