Instructions: * Note: Use a combination of 1/2-inch thick slices of quartered, or smaller, seeded yellow squash, zucchini, green pepper slices, red pepper slices and green cherry tomatoes or green salad tomatoes (if green tomatoes are larger than 1-inch in diameter, halve them).

Rinse and drain vegetables. Place in large plastic or stainless or enamel container. Stir in pickling salt. Cover with ice and let set 3 to 4 hours.

Combine syrup ingredients in large stock pot and boil 10 minutes. Drain vegetables; add to boiling syrup and heat to the boil. Fill hot canning jars with boiling vegetables and syrup. Adjust 2-piece lids.

Process in water bath (212 degrees) for 10 minutes. Count processing time as soon as the water in the water bath returns to the boil.

This recipe yields 8 pints.

Yield: 8 pints

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.