Recipe: Chilled Zucchini Pickles

CHILLED ZUCCHINI PICKLES

"Light colored, crunchy and tasty. Peeled zucchini lends a different look."

5 cups peeled, thinly sliced zucchini
1/2 cup thinly sliced carrots
1/2 cup thinly sliced onion
1/2 cup sliced celery
3 tablespoons coarse (pickling) salt
1 cup water
1 cup cider vinegar
1 cup granulated sugar
2 tablespoons chopped pimiento

Combine first 5 ingredients in bowl. Stir. Let stand 45 minutes. Drain. Rinse and drain again.

Place water, vinegar and sugar in saucepan. Stir and bring to a boil over medium-high heat. Pour over vegetables. Cool to room temperature.

Stir in pimiento. Fill containers. Cover and refrigerate. Let stand 2 to 3 days before eating. Keeps in refrigerator for at least 8 weeks.

Makes a generous 2 1/2 pints
Source: Company's Coming - Preserves by Jean Pare