2 cups thinly sliced zucchini
2 cups thinly sliced yellow summer squash
1/2 cup thinly sliced red onion
salt and pepper to taste
1 1/2 cups cider vinegar
1 to 1 1/4 cups sugar
1 1/2 tablespoons pickling spice
1 small red bell pepper thinly sliced and 1 cup thinly sliced carrots
1. Sprinkle zucchini, squash, onion lightly with salt, let stand in
colander 30 min. Rinse well with cold water: drain thoroughly. Pat dry with
2. Combine vinegar, sugar and pickling spice in medium saucepan,
bring to a boil over high heat. Add carrots and bell pepper: bring to a boil.
Remove from heat: cool to room temperature.
3. Spoon zucchini, summer squash, onion and carrot mixture into
sterilized jars: cover and refrigerate up to 3 weeks. Enjoy ~ Makes about 8