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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

So-Sweet Squash Pickles

Makes: 16 servings
Serving size: 1/4cup Yield: 2 pints
Prep 20 mins Cool 30 mins
So-Sweet Squash Pickles
Ingredients
  • 3  small yellow summer squash, sliced 1/2 inch thick (about 3 cups)
  • 1/2  cup  chopped onion (1 medium)
  • 1  large red sweet pepper, cut into 1/4-inch-wide strips
  • 1  tablespoon  salt
  • 1  cup  sugar
  • 3/4  cup  white vinegar
  • 3/4  teaspoon  mustard seed
  • 3/4  teaspoon  celery seed
  • 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,
  • cal. (kcal) 57,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 15,
  • fiber (g) 0,
  • pro. (g) 0,
  • vit. A (RE) 41,
  • vit. C (mg) 9,
  • sodium (mg) 201,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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