7 c. shredded zucchini
1 c. thinly sliced onion
1 c. grated carrots
1 finely chopped green pepper
1 c. cider vinegar
2 c. sugar
1 tbsp. pickling salt
1 tbsp. dill seed

Combine all ingredients in a large bowl, mix well. Refrigerate overnight. Pack vegetables tightly into quart jars, cover with brine and refrigerate. These keep if refrigerated 3 months. Yield: 2 quarts.