So-Sweet Squash Pickles
Taste of Home
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These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation.
-Eleanor Sundman
Farmington, Connecticut
SERVINGS: 8
CATEGORY: Side Dish
METHOD: Chill
TIME: Prep: 30 min. + chilling
Ingredients:
- 3 small yellow summer squash, thinly sliced
- 1 medium onion, chopped
- 1 large sweet red pepper, cut into 1/4-inch strips
- 1 tablespoon salt
- 1 cup sugar
- 3/4 cup white vinegar
- 3/4 teaspoon mustard seed
- 3/4 teaspoon celery seed
- 1/4 teaspoon ground mustard
Directions:
In a large bowl, combine the squash , onion, red pepper and salt. Cover and refrigerate for 1 hour; drain.
In a large saucepan, combine the remaining ingredients. Bring to a boil. Add squash mixture; return to a boil. Remove from the heat; cool.
Store in an airtight container in the refrigerator for at least 4 days before serving. May be stored in the refrigerator for up to 3 weeks. Yield: 4 cups.