PICKLED VEGETABLES (SALLYE)
Then lower heat to a simmer and cook without stirring for 5 minutes
Cool to room temperature
Pour in vinegar
Cut peeled carrots and de-seeded red peppers into 1/2" x 1-1/2" sticks
This should make about 4 cups of vegetables
First: zucchini packed tightly in bottom of jar with round cut sides facing outward
Next: Mix together carrot and red pepper sticks. Arrange standing up on top of zucchini
Next: Pack yellow squash, round sides facing outward on top of carrot and red pepper sticks
***NOTE: Make sure all the vegetables are tightly packed in the jar or they will float to the top when the pickling liquid is added***
Gently move vegetables so some of the spices fall between the vegetables.
Will keep stored in refrigerator for 5 days.