• 6 Ratings

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

Source: Better Homes and Gardens

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Blaine Moats

Recipe Summary

prep:
20 mins
cool:
30 mins
Servings:
16
Yield:
2 pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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

57 calories; total fatg; saturated fatg; cholesterolmg; sodium 201mg; carbohydrates 15g; fiberg; proteing; vitamin a 41RE; vitamin c 9mg; calcium 10mg; ironmg.

Reviews

6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1