*  Exported from  MasterCook  *

                            Zucchini Chow Chow

Recipe By     : cooking magazine--unknown
Serving Size  : 24   Preparation Time :0:00
Categories    : All Newly Typed Not Yet Shared   Canning Recipes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          thinly sliced zucchini
   2      cups          thinly sliced yellow summer squash
     1/2  cup           thinly sliced red onion
                        salt
   1 1/2  cups          cider vinegar
   1 1/4  cups          sugar
   1 1/2  tablespoons   pickling spice
   1      cup           thinly sliced carrots
   1      small         red bell pepper -- thinly sliced

Sprinkle zucchini, summer squash and onion lightly with salt; let stand in
colander 30 minutes.  Rinse well with cold water; drain thoroughly.  Pat dry
with paper towels.

Combine vinegar, sugar and pickling spice in medium saucepan.  Bring to a
boil over high heat.  Add carrots to bell pepper; bring to a boil.  Remove
from heat; cool to room temperature.

Spoon zucchini, summer squash, onion and carrot mixture into sterilized jars;
cover and refrigerate up to 3 weeks.  Makes 24 1/4 cup servings.

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