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 colourful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation.” —Eleanor Sundman Farmington, Connecticut
Photo: Taste of Home
Servings Prep Time Cook Time 4 cups 20 minutes + standing 10 minutes + chilling
Servings Prep Time 4 cups 20 minutes + standing
Cook Time 10 minutes + chilling
Units: Metric US Imperial
Instructions 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.
Recipe Notes Nutrition Facts 1/2 cup: 123 calories, 0 fat (0 saturated fat), 0 cholesterol, 225mg sodium, 30g carbohydrate (28g sugars, 2g fibre), 1g protein.