Ingredients
- 3 small yellow summer squash sliced 1/2" thin slices, about 3 cups
- 1/2 cup onions chopped
- 1 large sweet red pepper cut 1/4" strips
- 1 tbsp salt
- 1 cup sugar
- 3/4 tbsp white vinegar powder
- 3/4 tbsp water
- 3/4 tsp mustard seeds
- 3/4 tsp celery seed
- 1/4 tsp ground mustard
Servings: servings
Instructions
- In a large nonmetal bowl combine squash, onion, and sweet peppers. Sprinkle with salt over vegetables; stir to combine. Cover and refrigerate for 1 hour. Drain off liquid.
- In a 3-quart saucepan combine sugar, vinegar powder, mustard seed, celery seed, water, 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. (16 1/4 cup servings)
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