Sweet & Sour Pickled Squash
Here is the perfect idea for your extra squash, or other vegetables, when the harvest comes in.
Servings Prep Time
16servings 20min
Passive Time
30min
Servings Prep Time
16servings 20min
Passive Time
30min
Ingredients
Instructions
  1. 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.
  2. 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)
Recipe Notes

Featured Spices:

White Vinegar Powder

Mustard seed

Celery Seed

Mustard, ground

Recipe source: BHG.com – So-Sweet Squash Pickles