Zucchini and Sweet Pepper Refrigerator Pickles

Recipe by Coppercloud
READY IN: 3hrs 55mins
YIELD: 5 Pints




  • 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.
  • Drain with colander and rinse with cold water. Drain.
  • In large pot, combine vinegar, 3 cups water and sugar. Bring to a boil, stirring until sugar dissolves. Remove from heat.
  • Pack vegetables into sterlized pint jars. Poor hot vinegar mixture into jars. Cool 30 minutes, seal and label with date and store in fridge.
  • Chill 1-2 days before eating. Stor in fridge up to one month.