Recipe: Zucchini Chow Chow (refrigerator pickles)

ZUCCHINI CHOW CHOW

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 to 1 1/4 cups sugar
1 1/2 tablespoons pickling spice
1 cup thinly sliced carrots
1 small red bell pepper, thinly sliced

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 and bell pepper; bring to a boil. Remove from heat; cool to room temperature.

Spoon zucchini, summer squash, onion and carrot mixture into sterilized jars. Cool, then cover and refrigerate up to 3 weeks.

*If yellow summer squash is not available, increase zucchini to 4 cups.

Makes about 8 cups
From: Recipelink.com
Source: Recipe booklet: Holiday Recipes, Cooking Healthy Vol. 1, November 21, 1995, No. 12