Summer Squash Ice Box Pickles |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 quarts | |||||||||
| INGREDIENTS: | ||
| 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 | |
| 1 | Combine all the ingredients in a large bowl. Mix well. Refrigerate overnight. |
| 2 | Pack the vegetables tightly into quart jars. Cover with brine. Refrigerate. These pickles keep well in the refrigerator for up to 3 months. |