Zucchini and Sweet Pepper Refrigerator Pickles

From B&G canning mag. Prep time include 3 hour soak time.bthese are to be chilled for1-2 days before eating.

• Ready In: 3 hrs 55 mins
• Yields: 5 Pints

Ingredients

• 6  cups zucchini, thinly sliced
• 3  cups  sweet red peppers, thinly sliced
• 1  cup onion, thinly sliced
• 1  tablespoon kosher salt
•  cold water
• 3  cups sugar
• 3  cups cider vinegar
• 3  cups water

Directions

1. In large bowl, combine zucchini, peppers and onion. Sprinkle with salt, toss gently. Add enough cold water to cover vegetables. Cover and stand at room temperature for 3 hours.
2. Drain with colander and rinse with cold water. Drain.
3. In large pot, combine vinegar, 3 cups water and sugar. Bring to a boil, stirring until sugar dissolves. Remove from heat.
4. Pack vegetables into sterlized pint jars. Poor hot vinegar mixture into jars. Cool 30 minutes, seal and label with date and store in fridge.
5. Chill 1-2 days before eating. Stor in fridge up to one month.