Zucchini Chow Chow Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Thinly sliced zucchini,
2 cup: Thinly sliced yellow summer squash,
1/2 cup: Thinly sliced red onion,
Salt,
1 1/2 cup: Cider vinegar,
1 1/4 cup: Sugar,
1 1/2 tbsp: Pickling spice,
1 cup: Thinly sliced carrots,
1 small: Red bell pepper, thinly sliced
Directions:
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 1/4 cup servings.
Recipe by: cooking magazine--unknown Posted to MC-Recipe Digest V1 #643 by
L979@aol.com on Jun 11, 1997
Source from luhu.jp
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 1/4 cup servings.
Recipe by: cooking magazine--unknown Posted to MC-Recipe Digest V1 #643 by
L979@aol.com on Jun 11, 1997
Source from luhu.jp