Servings: 6 half-pints

4 c. Zucchini, shredded 4 c. Zucchini, shredded
1.5 c. Onion, shredded 1.5 c. Onion, shredded
1.5 c. Bell peppers, shredded 1.5 c. Bell peppers, shredded
1.5 Tbs. Pickling salt 1.5 Tbs. Pickling salt
2 Tbs. Sugar 2 Tbs. Sugar
3/4 c. Red wine vinegar ¾ c. Red wine vinegar
1c. White vinegar 1c. White vinegar
4 oz jar Capers, drained (opt) 4 oz jar Capers, drained (opt)
1/4 c Kalamata olives, drained and sliced (opt) ¼ c Kalamata olives, drained and sliced (opt)

Mix salt into vegetables and let stand for about 1 to 2 hours.
Drain, rinse, and drain again.
Combine the drained vegetables, capers, olives, vinegars, and sugar and simmer for 10 minutes.
Can in half-pint jars (½" headspace) for 10 mins.

If you love vinegar, eat it plain. Otherwise, at serving time, drain the brine, add 1/4 tsp. baking soda and 2 tsp. olive oil, and use as bruschetta or pizza topping.  If you love vinegar, eat it plain. Otherwise, at serving time, drain the brine, add ¼ tsp. baking soda and 2 tsp. olive oil, and use as bruschetta or pizza topping.
Safe adaptation (omitted spices, reduced sugar, added capers and olives) from Joy of Pickling.  Safe adaptation (omitted spices, reduced sugar, added capers and olives) from Joy of Pickling.