Can be prepared in 45 minutes or less, but requires additional unattended time.

　　

Ingredients

Makes 8 Servings

　　

For pickling liquid

3 cups water

　　1 1/2 cups cider vinegar

　　6 tablespoons sugar

　　1 1/2 teaspoons salt

　　1/2 teaspoon whole black peppercorns

　　1/2 teaspoon coriander seeds

　　1/2 teaspoon mustard seeds

　　1/4 teaspoon celery seeds

　　1 whole clove

　　3 small yellow squash

　　1 large cucumber

　　2 red bell peppers

　　1/2 large sweet onion

　　

Make pickling liquid:

Step 1

In a saucepan simmer pickling liquid ingredients 3 minutes and cool.

　　

Step 2

Halve squash lengthwise and cut crosswise into 1/2-inch-thick slices. Halve cucumber lengthwise and cut crosswise into 1/4-inch-thick slices. Cut bell peppers lengthwise into 1/4-inch-wide strips and cut onion into 1/4-inch-thick slices. In a large bowl combine vegetables and pickling liquid. Chill salad, covered, at least 1 day and up to 4. Before serving, drain salad.