Yield is 2 quarts, but halve the recipe for 1 (or make both and share with your neighbors!)
7 cups thinly sliced zucchini, summer squash or a combination
1 cup thinly sliced onions
1 cup grated carrot
1 green pepper, chopped finely
1 cup cider vinegar
2 cups sugar
1 Tbs. pickling salt
1 Tbs. dill seeds
Combine all ingredients in a large, non reactive bowl. Mix well and refrigerate overnight.
Pack the vegetables tightly into quart jars. Cover with the brine (juice). Refrigerate. These pickles keep well in the fridge for up to three months.
Submitted by Cheryl Rowell from a recipe donated by Jude Gates
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