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Home -> Fruits, grains & veggies -> Veggies
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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