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So-Sweet Squash Pickles Recipe

So-Sweet Squash Pickles Recipe photo by 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

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So-Sweet Squash Pickles Recipe

Prep: 30 min. + chilling

Yield: 8 Servings

15 15 30

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.

Nutritional Facts 1 serving (1/2 cup) equals 127 calories, trace fat (trace saturated fat), 0 cholesterol, 888 mg sodium, 31 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as So-Sweet Squash Pickles in Taste of Home August/September 2004, p28

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Reviews for So-Sweet Squash Pickles

So-Sweet Squash Pickles

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Reviewed on Jul. 09, 2012 by dnaheish

Not difficult to make, and very tasty!! I even made a batch with Splenda for diabetic friends and it was still great. You can also use zuchinni or cucumbers.

Reviewed on Sep. 01, 2011 by Sunny1978

So sweet, so good! I tried this using both summer squash and zucchini. It reminded me a lot of bread & butter pickles. Very easy to make!

Reviewed on Jul. 04, 2011 by Slowshirl

My husband and I dearly love this pickle! I make it every year when our crookneck squash is plentiful. Everyone I've had try it also loved it, from family & friends to people at my husband's workplace. It looks as good as it tastes too! So easy to make!

Reviewed on Oct. 20, 2008 by mrsrinie

Can these be canned?