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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation. -Eleanor Sundman Farmington, Connecticut Ingredients:
3 small yellow summer squash, thinly sliced |
1 medium onion, chopped |
1 large sweet red pepper, cut into 1/4-inch 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 bowl, combine the squash, onion, red pepper and salt. Cover and refrigerate for 1 hour; drain.
2. In a large saucepan, combine the remaining ingredients. Bring to a boil. Add squash mixture; return to a boil. Remove from the heat; cool.
3. Store in an airtight container in the refrigerator for at least 4 days before serving. May be stored in the refrigerator for up to 3 weeks. Yield: 4 cups.
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