So-Sweet Squash Pickles

Ingredients

  • 3 small yellow summer squash, cut into ½-inch-thick slices (about 3 cups)
  • ½ cup coarsely chopped onion (1 medium)
  • 1 largered sweet pepper, stemmed, seeded, and cut into ¼-inch strips
  • 1 tablespoon pickling salt
  • 1 cup sugar
  • ¾ cup white vinegar
  • ¾ teaspoon mustard seeds
  • + 2 more ingredients
    • ¾ teaspoon celery seeds
    • ¼ teaspoon dry mustard

1. In a large nonmetal bowl, combine squash, onion, and sweet pepper. Sprinkle salt over vegetables; stir gently to combine. Cover and chill in the refrigerator for 1 hour; drain well.

View full recipe at SpringPad

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