Summer Squash Icebox Pickles - cooking recipe

Ingredients

7 c. thinly sliced zucchini, summer squash or combination
1 c. thinly sliced onions
1 c. grated carrot
1 green pepper, chopped finely
1 c. cider vinegar
2 c. sugar
1 Tbsp. pickling salt
1 Tbsp. dill seed

Preparation

Combine all the ingredients in a large bowl.
Mix well. Refrigerate overnight.
Pack the vegetables tightly into quart jars.
Cover with brine.
Refrigerate.
These pickles keep well in the refrigerator for up to 3 months.
Makes 2 quarts.