Green and Gold Refrigerator Pickles

Yields 2 quart jars (sixteen 4 ounce servings)

2 cups organic cane sugar
1 cup apple cider vinegar
3 1/2 cups yellow summer squash (sliced in quarter pieces, about 1/8-1/4" thick)
3 1/2 cups zucchini (sliced in quarter pieces, about 1/8-1/4" thick)
1 cup green bellpeppers, finely chopped
1 cup red bellpeppers (banana peppers), finely chopped
1 cup red onions , thinly sliced
1 tablespoon dill seeds
1 tablespoon salt

1. heat sugar and vinegar in a non reactive 4 quart saucepan until the sugar dissolves.

2. Add the remaining ingredients and chill overnight. Ik leg een bord op de kop op de veggies met iets zwaars erop zodat alles mooi onder water blijft.

3. Transfer the vegetables to sterile quart canning jars. Cover with the vinegar mixture, cap, and seal. These will keep in the fridge for 2 months.

Adapted from the Big Book of Preserving the Harvest by Carol W. Costenbader, page 262