Pickled Veggie Salad

Cut zucchini & squash into 1/8 inch slices. Layer in colander. Sprinkle layers with salt. Let stand in colander for 30 minutes. Rinse well. Pat dry with paper towels.

Cut carrots into 1/8 inch slices.

Mix vinegar, sugar, & pickling spice in saucepan. Bring to a boil over high heat. Add carrots. Bring to boil. Remove from heat. Cool to room temperature.

Add zucchini & squash to carrot mixture. Mix well.

Spoon vegetable mixture, including liquid, into washed & sterilized jars or airtight container. Tightly cover. Keep in refrigerator for up to 3 weeks.