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So-Sweet Squash Pickles

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
  • Makes
    4 cups

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

  • Place squash, pepper and onion in a colander over a plate; sprinkle with salt and toss. Let stand 1 hour to drain.
  • 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.
  • Transfer to a covered container; 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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