Pickled Veggie Salad

Name: Pickled Veggie Salad
Total time: 900 s
Yield: 8 cups
Cuisine: American
Ingredients: 3 zucchini; 3 yellow squash; salt; 2 medium carrots; 1 1/2 cups cider vinegar; 1 1/4 cups granulated sugar; 1 1/2 tbsp pickling spice

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Pickled Veggie Salad

Stephanie Goldman @cook_3867977

Saved

Ingredients

15 minutes

8 cups

3zucchini
3yellow squash
salt
2medium carrots
1 1/2 cupscider vinegar
1 1/4 cupsgranulated sugar
1 1/2 tbsppickling spice

Saved

Steps

15 minutes

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.