Archive for October 20th, 2008

  • 3 med. Zucchini
  • 3 med. Yellow summer squash
  • 1 Sm. Red onion
  • ¼ c. non iodized salt
  • 2 med. Carrots
  • 1 Red bell pepper
  • 4 c. Cider vinegar
  • ¼ c. Granulated sugar
  • 2 T. Pickling spice

Cut zucchini and summer squash in to 1/8 inch slices, slice onion thin, layer zucchini, summer squash and onions in colander in sink and sprinkle salt over all. Let stand 30 min. Rinse well with cold water and drain, pat dry with paper towels. Cut carrots in thin slices and peppers in thin long strips. Mix vinegar, sugar and spice in large sauce pan bring to boil over high heat; add carrot and peppers and bring to a boil; remove from heat, let set until room temperature. Add zucchini, squash and onion to mixture; mix well. Spoon in to washed and sterilized jars. Can be refrigerated up to 3 weeks or you can them. Nancy puts in canning jars and gives to friends and family. Something different at a picnic. Makes about 8 cups.

Contributor: Nancy Croft – Sondra Croft’s Daughter

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