So-Sweet Squash Pickles
Recipe from Better Homes and Gardens
These sweet-sour refrigerator pickles are bursting with flavor. Try them solo or on a sandwich.
Serving size: 1/4 cup
Yield: 2 pints
Prep Time: 20 mins
see savings3small yellow summer squash, sliced 1/2 inch thick (about 3 cups)
see savings1/2 cupchopped onion (1 medium)
see savings1large red sweet pepper, cut into 1/4-inch-wide strips
see savings1 tablespoonsalt
see savings1 cupsugar
see savings3/4 cupwhite vinegar
see savings3/4 teaspoonmustard seed
see savings3/4 teaspooncelery seed
see savings1/4 teaspoonground mustard
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).
Per Serving: cal. (kcal) 57, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 15, fiber (g) 0, pro. (g) 0, vit. A (RE) 41.21, vit. C (mg) 8.86, sodium (mg) 201, calcium (mg) 10.1, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet