Zucchini Chow-Chow - cooking recipe

Ingredients

2 cups thinly sliced zucchini
2 cups thinly sliced summer squash
1/2 cup thinly sliced red onion
salt
1 1/2 cups cider vinegar
1 - 1 1/4 cup sugar
1 1/2 tablespoons pickling spices
1 cup thinly sliced carrot
1 small red pepper, thinly sliced

Preparation

Sprinkle zucchini, summer squash and onion lightly with salt. Let stand in colander for 30 minutes. Rinse well with water; drain thoroughly. Pat dry with paper towels.
Combine vinegar, sugar and pickling spice in a medium saucepan. Bring to a boil over high heat. Add carrots and bell pepper; bring to a boil. Remove from heat and cool to room temperature.
Spoon zucchini, summer squash, onion and corrot mixture into sterilized jars; cover and refrigerate for up to 3 weeks.