Fresh Vegetable Pickles
Makes 10 servings
2 summer squash and/or zucchini, sliced
2 cucumbers, sliced
1 large green pepper, sliced
3 carrots, peeled and thinly sliced
1 small onion, thinly sliced (or two sliced scallions)
1 pint cherry tomatoes
½ cup sugar
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon dry mustard
½ cup vinegar (not balsamic)
- Place vegetables in large bowl.
- In a small bowl, combine sugar, salt, pepper, mustard and vinegar. Stir until sugar is dissolved. You may also combine in a jar and shake until sugar is dissolved.
- Pour dressing over vegetables.
- Stir well and cover.
- Stir occasionally.
Refrigerate for at least one hour before service. If you’re making it in advance, you may want to add the cucumbers during the last hour, because they may water down the dressing.
Make the dressing ahead, refrigerate, and use just what you need with some sliced cucumbers for a quick side dish.
Finely chop the vegetables to make a relish.