Instructions: Sprinkle zucchini, summer squash and onion lightly with salt; let stand in colander 30 minutes. Rinse well with cold water; drain thoroughly. Pat dry with paper towels.

Combine vinegar, sugar and pickling spice in medium saucepan. Bring to a boil over high heat. Add carrots to bell pepper; bring to a boil. Remove from heat; cool to room temperature.

Spoon zucchini, summer squash, onion and carrot mixture into sterilized jars; cover and refrigerate up to 3 weeks.

Makes 24 1/4 cup servings.

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