So-Sweet Squash Pickles Recipe


  • ¼ teaspoon ground mustard
  • ¾ teaspoon celery seed
  • ¾ teaspoon mustard seed
  • ¾ cup white vinegar
  • 1 cup sugar
  • 1 tablespoon salt
  • 1 large sweet red pepper, cut into ¼-inch strips
  • + 2 more ingredients
    • 1 medium onion, chopped
    • 3 small yellow summer squash, thinly sliced

1. In a large bowl, combine the squash, onion, red pepper and salt. Cover and refrigerate for 1 hour; drain. 2. In a large saucepan, combine the remaining ingredients. Bring to a boil. Add squash mixture; return to a boil. Remove from the heat; cool. 3. Store in an airtight container in the ref...

View full recipe at SpringPad


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