Late Summer Refrigerator Pickles with Zucchini, Squash, & Bell Peppers
- Late Summer Refrigerator Pickles
- Makes approximately 2 quarts
- (adapted from a recipe in "The Big Book of Preserving the Harvest" by Carol W. Costenbader)
- 2 cups sugar
- 1 cup cider vinegar (you can use white, but the cider gives the marinade a better flavor)
- 6 cups squash and zucchini, sliced very thin (use a mandolin or food processor if available)
- 3 cups bell pepper, sliced into thin strips
- 1 cup onion, sliced into thin strips
- 1 large carrot, sliced into thin rings
- 1 very thin-sliced jalapeno (optional)
- 1 tablespoon pickling salt
- 1 teaspoon dill seeds
- Pour the sugar and cider vinegar into a saucepan and heat gently until sugar is dissolved. Turn off heat; don't let the mixture boil.
- Place vegetables in a large bowl, sprinkle with pickling salt and dill. Mix well. Set aside for about ½ hour.
- Gently pack vegetables into clean glass jars. Pour sugar/cider mixture into each jar to completely cover vegetables.
- Cap tightly and refrigerate for 1-2 days before eating.
Recipe by Culinary Musings at https://www.culinarymusings.com/2008/08/late-summer-refrigerator-pickles-with-zucchini-squash-bell-peppers/
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