| 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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