sallye bates


Great for appetizers or as a side for the main course.


★★★★★ 1 vote

makes 1 quart
Stove Top


  • 1 c
  • 1 c
  • 2 tsp
    pickling spices
  • 2/3 c
    white vinegar
  • 2 medium
  • 3 medium
  • 2 medium
    sweet red peppers
  • 1 small
    yellow crookneck squash



  1. Place water, sugar and pickling spice in a medium sized saucepan. Bring to a boil over medium high heat

    Then lower heat to a simmer and cook without stirring for 5 minutes

    Cool to room temperature

    Pour in vinegar
  2. Slice zucchini and yellow squash into 1/2" thick rounds

    Cut peeled carrots and de-seeded red peppers into 1/2" x 1-1/2" sticks

    This should make about 4 cups of vegetables
  3. Place in a quart sealable container as follows:

    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***
  4. Slowly pour enough of the pickling liquid into the container to cover the vegetables

    Gently move vegetables so some of the spices fall between the vegetables.
  5. Cover tightly and refrigerate overnight

    Will keep stored in refrigerator for 5 days.

Printable Recipe Card


Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy Healthy

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