Yield
Makes about 6 cups

Because Chuck Allen is a retired chef, hostesses expect more from him than a bouquet. He finds these zucchini pickles make a fine house gift. They are almost as pretty as flowers and last a lot longer--up to six weeks in the refrigerator.

How to Make It

Step 1

Trim and discard zucchini ends. Thinly slice zucchini.

Step 2

Peel onion and cut in half lengthwise, then vertically into thin slivers.

Step 3

Mix zucchini, onion, and salt. Let stand 30 minutes. Rinse well and drain.

Step 4

Meanwhile, stem, seed, and cut red bell peppers into thin slivers about 2 inches long.

Step 5

In a 4- to 5-quart pan over high heat, bring vinegar, sugar, and pickling spice to a boil. Add bell peppers and zucchini-onion mixture. Remove from heat and mix well.

Step 6

Spoon vegetables and liquid into jars, cover, and let cool. Chill at least 24 hours or up to 6 weeks.

Step 7

Nutritional analysis per 1/4 cup.

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