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So-Sweet Squash Pickles
Ingredients
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3
small yellow summer squash, sliced 1/2 inch thick (about 3 cups)
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1/2
cup chopped onion (1 medium)
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1
large red sweet pepper, cut into 1/4-inch-wide strips
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1
tablespoon salt
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1
cup sugar
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3/4
cup white vinegar
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3/4
teaspoon mustard seed
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3/4
teaspoon celery seed
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1/4
teaspoon ground mustard
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)
- Servings Per Recipe 16,
- Calories 57,
- Carbohydrate (gm) 15,
- Vitamin A (RE) 41,
- Vitamin C (mg) 9,
- Sodium (mg) 201,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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judithuk2002, we would love to process this so that we could keep them longer, but from you comment I'm guessing that isn't possible because the recipe is more sweet than acidic.
8/7/2011 07:54:59 AM Report AbuseThis is delicious and I don't usually like pickles. I'll be making more. Too bad it's not acid enough to waterbath can, I'd love to give it as gifts.
7/5/2011 09:25:54 PM Report AbuseExcellent recipe: easy, delicious. Always a crowd pleaser when I serve it.
6/24/2011 10:44:26 AM Report Abuse