SO-SWEET SQUASH PICKLES

So-Sweet Squash Pickles image

Provided by @MakeItYours

Number Of Ingredients 28

Makes: 16 servings
Serving size: 1/4cup
Yield: 2 pints
Prep 20 mins
Cool 30 mins
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So-Sweet Squash Pickles
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ingredients
3
small yellow summer squash, sliced 1/2 inch thick (about 3 cups)
1/2
cup chopped onion (1 medium)
1
large red sweet pepper, cut into 1/4-inch-wide strips
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

Steps:

In a large nonmetal bowl combine squash, onion, and sweet pepper. Sprinkle salt over vegetables; stir to combine. Cover and refrigerate for 1 hour. Drain off liquid.
In a 3-quart saucepan combine sugar, vinegar, mustard seed, celery seed, and ground mustard. Heat to boiling. Add squash mixture. Return to boiling; remove from heat. Ladle mixture into 2 clean pint jars. Cool 30 minutes. Cover and refrigerate at least 24 hours before serving. Store in refrigerator up to 1 month. Makes 2 pints (sixteen 1/4-cup servings).
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