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Summer Squash Ice Box Pickles


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  • 7 C thinly sliced zucchini, summer squash, or combination
  • 1 C thinly sliced onions
  • 1 C grated carrot
  • 1 green pepper finely chopped
  • 1 C cider vinegar
  • 2 C sugar
  • 1 T pickling salt
  • 1 T dill seeds


Servings 2


Step 1

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 will keep well for up to 3 months.


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