Taste of Home
So-Sweet Squash Pickles
TOTAL TIME: Prep: 20 min. + standing Cook: 10 min. + chilling
YIELD: 4 cups.
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
Ingredients
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3 small yellow summer squash, thinly sliced
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1 large sweet red pepper, cut into 1/4-inch strips
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1 medium onion, chopped
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1 tablespoon salt
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1 cup sugar
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3/4 cup white vinegar
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3/4 teaspoon mustard seed
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3/4 teaspoon celery seed
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1/4 teaspoon ground mustard
Directions
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1.
Place squash, pepper and onion in a colander over a plate; sprinkle with salt and toss. Let stand 1 hour to drain.
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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.
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3.
Transfer to a storage container with a cover; refrigerate, covered, at least 4 days before serving. May be stored in refrigerator up to 3 weeks.
Nutrition Facts
1/2 cup: 123 calories, 0 fat (0 saturated fat), 0 cholesterol, 225mg sodium, 30g carbohydrate (28g sugars, 2g fiber), 1g protein.
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