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CATEGORY CUISINE TAG YIELD
All newly t, Canning rec 24 Servings

INGREDIENTS

2 c Thinly sliced zucchini
2 c Thinly sliced yellow summer squash
1/2 c Thinly sliced red onion
Salt
1 1/2 c Cider vinegar
1 1/4 c Sugar
1 1/2 tb Pickling spice
1 c Thinly sliced carrots
1 sm Red bell pepper, thinly sliced

INSTRUCTIONS

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.
Recipe by: cooking magazine--unknown Posted to MC-Recipe Digest V1 #643 by
L979@aol.com on Jun 11, 1997

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