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

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