Squash Pickles
- Source
- Handwritten notebook
Ingredients
- 1 onion, medium
- 3 summer squash, small yellow
- 1/4 tsp ground mustard
- 3/4 tsp celery seed
- 3/4 tsp mustard seed
- 1 red pepper, cut in 1/4" strips
- 1 Tbsp salt
- 1 cup sugar
- 3/4 cup white vinegar
Steps
- Place squash, pepper, and onion in a colander over a plate. Sprinkle with salt and toss. Set aside 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 and cool completely.
- Transfer to a covered container. Refrigerate covered at least 4 days before serving. May be stored in refrigerator up to 3 weeks.
Makes 4 cups. Can use cucumbers or zucchini instead of squash.
See also: Squash Pickles