Zucchini Chow Chow

Photo: flickr user sumopotpie

Ingredients

2 cups Thinly sliced zucchini

2 cups Thinly sliced yellow summer squash

1/2 cup Thinly sliced red onion

Salt

1 1/2 cups Cider vinegar

1 1/4 cups Sugar

1 1/2 tablespoons Pickling spice

1 cup Thinly sliced carrots

1 small Red bell pepper, thinly sliced

Preparation

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 24 1/4 cup servings.