6 Ratings
  • 5 Rating Star 3
  • 2 Rating Star 2
  • 1 Rating Star 1
  • 6 Ratings

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

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Ingredients

  • 3 small yellow summer squash, sliced 1/2 inch thick (about 3 cups)

  • ½ cup chopped onion (1 medium)

  • 1 large red sweet pepper, cut into 1/4-inch-wide strips

  • 1 tablespoon salt

  • 1 cup sugar

  • ¾ cup white vinegar

  • ¾ teaspoon mustard seed

  • ¾ teaspoon celery seed

  • ¼ teaspoon ground mustard

Directions

  • 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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  • 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).

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Nutrition Facts

57 calories, 0 g fat (0 g saturated fat, 0 mg cholesterol, 201 mg sodium, 15 g carbohydrates, 0 g fiber, 0 g protein.

Reviews

6 Ratings
  • 5 Rating Star 3
  • 2 Rating Star 2
  • 1 Rating Star 1