ZUCCHINI AND SWEET PEPPER REFRIGERATOR PICKLES

THESE EASY-TO-MAKE PICKLES COMPLEMENT EVERYTHING FROM HAMBURGERS TO HOT DOGS TO FISH SANDWICHES—AND THEY STAY CRISP EVEN AFTER A MONTH IN THE REFRIGERATOR.

PREP: 30 MINUTES STAND: 3 HOURS COOL: 30 MINUTES CHILL: 24 HOURS MAKES: 7 PINTS

6 cups thinly sliced zucchini
3 cups thinly sliced red and/or green sweet peppers
1 cup thinly sliced red onion (1 large)
1 tablespoon kosher salt
Cold water
3 cups sugar
3 cups cider vinegar
3 cups water

1. In an extra-large nonmetallic bowl combine zucchini, sweet peppers, and onion. Sprinkle vegetables with kosher salt; toss gently to coat. Add enough cold water to cover vegetables. Cover and let stand at room temperature for 3 hours.

2. Transfer vegetable mixture to a colander set in sink. Rinse with cold water; drain.

3. In a large stainless-steel, enamel, or nonstick heavy pot combine sugar, vinegar, and the 3 cups water. Bring to boiling, stirring to dissolve sugar. Remove from heat.

4. Pack vegetables into clean pint canning jars or other jars. Pour hot vinegar mixture over vegetables, making sure to cover vegetables. Wipe jar rims. Cool for 30 minutes. Adjust lids and label. Chill for at least 24 hours before serving. Store in the refrigerator for up to 1 month.

PER ¼ CUP: 49 cal., 0 g fat, 0 mg chol., 28 mg sodium, 12 g carb., 0 g fiber, 0 g pro.

THE UPSIDE OF FRIDGE PICKLES

Although they can’t be stored as long as traditionally canned pickles, there are many benefits to refrigerator pickles. They could not be simpler to make and they don’t require even one piece of special equipment. Skip sterilizing the jars—just wash them in hot soapy water and rinse well. And because they aren’t processed, they tend to be even crisper than traditional canned pickles. You just have to eat them up faster—and that’s not a problem.