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.
Servings:
Makes 2 pints
Prep Time:
20 mins
Total Time:
50 mins
Ingredients
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3small yellow summer squash, sliced 1/2 inch thick (about 3 cups)see savings
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1/2 cupchopped onion (1 medium)see savings
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1large red sweet pepper, cut into 1/4-inch-wide stripssee savings
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1 tablespoonsaltsee savings
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1 cupsugarsee savings
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3/4 cupwhite vinegarsee savings
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3/4 teaspoonmustard seedsee savings
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3/4 teaspooncelery seedsee savings
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1/4 teaspoonground mustardsee savings
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Directions
1.
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.
2.
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).
Nutrition information
Per serving: Calories 57, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 201 mg, Carbohydrate 15 g, Fiber 0 g, Protein 0 g. Daily Values: Vitamin A 4%, Vitamin C 15%, Calcium 1%, Iron 1%.
Percent Daily Values are based on a 2,000 calorie diet
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