Zucchini-Sweet Pepper Refrigerator Pickles
- In an extra-large nonmetallic bowl combine zucchini, sweet peppers, and onion. Sprinkle vegetables with salt; toss gently to coat. Add enough cold water to cover vegetables. Cover and let stand at room temperature for 3 hours.
- Transfer vegetable mixture to a colander set in sink. Rinse with cold water; drain.
- In a large stainless-steel, enamel, or nonstick heavy saucepan combine sugar, vinegar, and the 3 cups water. Bring to boiling, stirring until sugar dissolves. Remove from heat.
- Pack vegetables into sterilized pint canning jars or other jars. Pour hot vinegar mixture over vegetables, making sure to cover vegetables. Cool for 30 minutes. Wipe jar rims and fasten lids. Label jars. Chill for 1 to 2 days before serving.
From the Test Kitchen
Store in the refrigerator for up to 1 month.
Nutrition Facts (Zucchini-Sweet Pepper Refrigerator Pickles)
- Per serving:
- 49 kcal ,
- 28 mg sodium ,
- 12 g carb. ,
- 11 g sugar