Summer Squash Icebox Pickles

8 ingredients
7 steps

Ingredients

  • 7 c. thinly sliced zucchini, summer squash or combination
  • 1 c. thinly sliced onions
  • 1 c. grated carrot
  • 1 green pepper, chopped finely
  • 1 c. cider vinegar
  • 2 c. sugar
  • 1 Tbsp. pickling salt
  • 1 Tbsp. dill seed

Directions

  1. 1
    Combine all the ingredients in a large bowl.
  2. 2
    Mix well. Refrigerate overnight.
  3. 3
    Pack the vegetables tightly into quart jars.
  4. 4
    Cover with brine.
  5. 5
    Refrigerate.
  6. 6
    These pickles keep well in the refrigerator for up to 3 months.
  7. 7
    Makes 2 quarts.

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