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So-Sweet Squash Pickles

These sweet-sour refrigerator pickles are bursting with flavor. Try them solo or on a sandwich.

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  • Makes: 16 servings
  • Serving Size: 1/4 cup
  • Yields: 2 pints
  • Prep: 20 mins
  • Cool: 30 mins

So-Sweet Squash Pickles

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 Facts (So-Sweet Squash Pickles)

  • Per serving:
  • 57 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 201 mg sodium,
  • 15 g carb.,
  • 0 g fiber,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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