Recipe - Zucchini Chow Chow

2 cup Thinly cut or sliced up zucchini
2 cup Thinly cut or sliced up yellow summer
squash
One half cup Thinly cut or sliced up red onion
Salt
1 One half cup Cider vinegar
1 One fourth cup Sugar
1 One half tablespoon Pickling spice
1 cup Thinly cut or sliced up carrots
1 small Red bell pepper, thinly
cut or sliced up

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

Spoon zucchini, summer squash, onion and carrot mixture into sterilized
jars; cover and refrigerate up to 3 weeks. Makes 24 One fourth cup servings.

Recipe by: cooking magazineunknown Posted to MCRecipe Digest V1 #643 by
L979@aol.com on Jun 11, 1997