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So-Sweet Squash Pickles Recipe

So-Sweet Squash Pickles Recipe

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
TOTAL TIME: Prep: 20 min. + standing Cook: 10 min. + chilling YIELD:8 servings

Ingredients

  • 3 small yellow summer squash, thinly sliced
  • 1 large sweet red pepper, cut into 1/4-inch strips
  • 1 medium onion, chopped
  • 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

  • 1. Place squash, pepper and onion in a colander over a plate; sprinkle with salt and toss. Let stand 1 hour to drain.
  • 2. In a large saucepan, combine remaining ingredients; bring to a boil, stirring to dissolve sugar. Add vegetables; return to a boil. Remove from heat; cool completely.
  • 3. Transfer to a covered container; refrigerate, covered, at least 4 days before serving. May be stored in refrigerator up to 3 weeks. Yield: 4 cups.

Nutritional Facts

1/2 cup equals 123 calories, trace fat (trace saturated fat), 0 cholesterol, 225 mg sodium, 30 g carbohydrate, 2 g fiber, 1 g protein.

Reviews for So-Sweet Squash Pickles

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MY REVIEW
Reviewed Jul. 9, 2012

"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."

MY REVIEW
Reviewed Sep. 1, 2011

"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!"

MY REVIEW
Reviewed Jul. 4, 2011

"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!"

MY REVIEW
Reviewed Oct. 20, 2008

"Can these be canned?"

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