Sweet and Sour Summer Vegetables

1. 1

   In a one quart jar with a tight fitting lid, combine the zucchini, yellow squash, bell pepper and the onion.

2. 2

   In a saucepan combine the vinegar, sugar, oil and the salt.

3. 3

   Bring mixture to a boil and then stir in the garlic.

4. 4

   Pour the mixture over the vegetables; close the jar, and turn it upside down to coat the vegetables with the marinade.

5. 5

   Turn the jar every 6 hours for 24 hours.

6. 6

   Drain the vegetables, and serve them either chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.