Recipe By : cooking magazine--unknown
Serving Size : 24 Preparation Time :0:00
Categories : All Newly Typed Not Yet Shared Canning Recipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups thinly sliced zucchini
2 cups thinly sliced yellow summer squash
1/2 cup thinly sliced red onion
salt
1 1/2 cups cider vinegar
1 1/4 cups sugar
1 1/2 tablespoons pickling spice
1 cup thinly sliced carrots
1 small red bell pepper -- thinly sliced
Sprinkle zucchini, summer squash and onion lightly with salt; let stand in
colander 30 minutes. Rinse well with cold water; drain thoroughly. Pat dry
with paper towels.
Combine vinegar, sugar and pickling spice in medium saucepan. Bring to a
boil over high heat. Add carrots to bell pepper; bring to a boil. Remove
from heat; cool to room temperature.
Spoon zucchini, summer squash, onion and carrot mixture into sterilized jars;
cover and refrigerate up to 3 weeks. Makes 24 1/4 cup servings.
