Zucchini Chow-Chow

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

• Ready In: 1 hr 10 mins
• Serves: 32
• Yields: 8 cups

Ingredients

• 2  cups  thinly sliced zucchini
• 2  cups  thinly sliced  summer squash
• 1⁄2 cup  thinly sliced red onion
•  salt
• 1 1⁄2 cups cider vinegar
• 1 -1 1⁄4 cup sugar
• 1 1⁄2 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.