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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This looks go great in the jars! The colors are so varied and bright! Ingredients:
2 cups thinly sliced zucchini |
2 cups thinly sliced summer squash |
1/2 cup thinly sliced red onion |
salt |
1 1/2 cups cider vinegar |
1 -1 1/4 cup sugar |
1 1/2 tablespoons pickling spices |
1 cup thinly sliced carrot |
1 small red pepper, thinly sliced |
Directions:
1. Sprinkle zucchini, summer squash and onion lightly with salt. Let stand in colander for 30 minutes. Rinse well with water; drain thoroughly. Pat dry with paper towels.
2. Combine vinegar, sugar and pickling spice in a medium saucepan. Bring to a boil over high heat. Add carrots and bell pepper; bring to a boil. Remove from heat and cool to room temperature.
3. Spoon zucchini, summer squash, onion and corrot mixture into sterilized jars; cover and refrigerate for up to 3 weeks.
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