Zucchini And Sweet Pepper Refrigerator Pickles - cooking recipe

Ingredients

6 cups zucchini, thinly sliced
3 cups sweet red peppers, thinly sliced
1 cup onion, thinly sliced
1 tablespoon kosher salt
cold water
3 cups sugar
3 cups cider vinegar
3 cups water

Preparation

In large bowl, combine zucchini, peppers and onion. Sprinkle with salt, toss gently. Add enough cold water to cover vegetables. Cover and stand at room temperature for 3 hours.
Drain with colander and rinse with cold water. Drain.
In large pot, combine vinegar, 3 cups water and sugar. Bring to a boil, stirring until sugar dissolves. Remove from heat.
Pack vegetables into sterlized pint jars. Poor hot vinegar mixture into jars. Cool 30 minutes, seal and label with date and store in fridge.
Chill 1-2 days before eating. Stor in fridge up to one month.