Pickled Veggie Salad
Stephanie Goldman @cook_3867977
Cooking Instructions
- 1
Cut zucchini & squash into 1/8 inch slices. Layer in colander. Sprinkle layers with salt. Let stand in colander for 30 minutes. Rinse well. Pat dry with paper towels.
- 2
Cut carrots into 1/8 inch slices.
- 3
Mix vinegar, sugar, & pickling spice in saucepan. Bring to a boil over high heat. Add carrots. Bring to boil. Remove from heat. Cool to room temperature.
- 4
Add zucchini & squash to carrot mixture. Mix well.
- 5
Spoon vegetable mixture, including liquid, into washed & sterilized jars or airtight container. Tightly cover. Keep in refrigerator for up to 3 weeks.
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