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
  1. 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.
  2. Place vegetables in a large bowl, sprinkle with pickling salt and dill. Mix well. Set aside for about ½ hour.
  3. Gently pack vegetables into clean glass jars. Pour sugar/cider mixture into each jar to completely cover vegetables.
  4. Cap tightly and refrigerate for 1-2 days before eating.
Recipe by Culinary Musings at