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August 31, 2011
Pickled Veggie Salad
The Pantry
Prep time:
35 minutescooking time:
15 minutes“This summer salad was Grandma's way of welcoming new people to the neighborhood. ”
Ingredients
- 3 medium zucchini
- 3 medium yellow summer squash
- 1 small red onion
- Salt
- 2 medium carrots
- 1 small red bell pepper
- 1 1/2 cups cider vinegar
- 1 to 1 1/4 cups granulated sugar
- 1 1/2 tablespoons pickling spice
Directions
1
Cut zucchini and yellow squash into 1⁄8-inch-thick slices. Cut onion into very thin slices.
2
Layer zucchini, yellow squash and onion around inside of colander. Sprinkle vegetables with salt; let stand in colander for about 30 minutes. Rinse well with cold water; drain vegetables thoroughly. Pat the vegetables dry with paper towels.
3
Cut carrots into 1⁄8-inch-thick slices. Cut bell pepper into thin strips.
4
Mix vinegar, sugar and pickling spice in medium saucepan. Bring to a boil over high heat. Add carrot slices and bell pepper strips; bring to a boil. Remove saucepan from heat; cool mixture to room temperature.
5
Add zucchini, yellow squash and onion to carrot mixture.
6
Spoon vegetable mixture (including liquid) into washed and sterilized jars. Tightly cover jars and keep in refrigerator for up to 3 weeks.
Variations(0)
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Grandma's Secret Tip
Grandma's Secret Tip
To give this sweet and sour salad as a gift, Grandma dressed up the jar with a pretty cloth and ribbon tied around the lid. Then she would write the recipe on a cute note card and attach it to the jar.
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