*  Exported from  MasterCook  *
 
                             Zucchini Chow Chow
 
 Recipe By     : cooking magazine--unknown
 Serving Size  : 24   Preparation Time :0:00
 Categories    : All Newly Typed Not Yet Shared   Canning Recipes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          thinly sliced zucchini
    2      cups          thinly sliced yellow summer squash
      1/2  cup           thinly sliced red onion
                         salt
    1 1/2  cups          cider vinegar
    1 1/4  cups          sugar
    1 1/2  tablespoons   pickling spice
    1      cup           thinly sliced carrots
    1      small         red bell pepper -- thinly sliced
 
 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.
 
                    - - - - - - - - - - - - - - - - - - 
 

Plain Text Version of This Recipe for Printing or Saving