Zucchini chow chow
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Thinly sliced zucchini |
| 2 | cups | Thinly sliced yellow summer squash |
| ½ | cup | Thinly sliced red onion |
| Salt | ||
| 1½ | cup | Cider vinegar |
| 1¼ | cup | Sugar |
| 1½ | tablespoon | Pickling spice |
| 1 | cup | Thinly sliced carrots |
| 1 | small | Red bell pepper, thinly sliced |
Directions
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 24¼ cup servings.
Recipe by: cooking magazine--unknown Posted to MC-Recipe Digest V1 #643 by L979@... on Jun 11, 1997