Total Time
1hr 10mins
Prep 45 mins
Cook 25 mins

This looks go great in the jars! The colors are so varied and bright!

Ingredients Nutrition

  • 2 cups thinly sliced zucchini
  • 2 cups thinly sliced summer squash
  • 12 cup thinly sliced red onion
  • salt
  • 1 12 cups cider vinegar
  • 1 -1 14 cup sugar
  • 1 12 tablespoons pickling spices
  • 1 cup thinly sliced carrot
  • 1 small red pepper, thinly sliced

Directions

  1. Sprinkle zucchini, summer squash and onion lightly with salt. Let stand in colander for 30 minutes. Rinse well with water; drain thoroughly. Pat dry with paper towels.
  2. Combine vinegar, sugar and pickling spice in a medium saucepan. Bring to a boil over high heat. Add carrots and bell pepper; bring to a boil. Remove from heat and cool to room temperature.
  3. Spoon zucchini, summer squash, onion and corrot mixture into sterilized jars; cover and refrigerate for up to 3 weeks.