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Home -> Fruits, grains & veggies -> Veggies

Zucchini, Squash and Carrot Pickles Recipe Rating: N/A
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Recipe submitted by chefdude7263






Ingredients   (view qty in metric system instead)
1 pound carrots, peeled and cut into 3x1/4 inch sticks
1 1/2 pounds zucchini, halved lengthwise, seeded and sliced into 3x1/4 inch sticks
1 1/2 pounds yellow squash, halved lengthwise, seeded and cut into 3x1/4 inch sticks
1 1/2 tsp. salt
3 cups white wine vinegar
1 cup water
1/3 cup plus 2 tbsp. sugar
2 tbsp. minced fresh parsley
1 tsp. dried dillweed
3/4 tsp. dried thyme
1 tsp. pepper

Directions
Bring carrots to a boil in a small saucepan with water to cover. Drain and rinse under cold water. Drain well. Transfer drained carrots to a large bowl and toss with zucchini sticks, squash sticks and 1 tsp. salt. Stir together vinegar, water, sugar and remaining 1/2 tsp. salt in a medium bowl. Pour mixture over vegetables and stir in parsley, dill, thyme and pepper. Cover and let stand 4 to 6 hours at room temperature.

Makes about 6 cups.



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