Summer Squash Ice Box Pickles ......Correction

[Guest guest]

Summer Squash Ice Box Pickles

7 cups thinly sliced zucchini, summer squash, or combination

1 cup thinly sliced onions

1 cup grated carrot

1 green pepper, chopped finely

2 cups sugar

1 cup cider vinegar

1 tablespoon dill seeds

1 tablespoon pickling salt

 

Combine all the ingredients in a large bowl. Mix well. Refrigerate overnight.

Pack the vegetables tightly into quart jars. Cover with brine. Refrigerate.

These pickles keep well in the refrigerator for up to 3 months. Yields 2

quarts.

 

 

 

Got a little couch potato?

Check out fun summer activities for kids.