 |
Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 6 |
|
Too much summer squash!! I am sure you could can these in the traditional way, but I don't know how to do that and this is so easy. I've frozen the whole mix in plastic storage bags, too, with great results. I love these with almost anything...best of all in the middle of winter!!! Kids also eat this up-at one of my daughter's birthday parties, it was the first snack to go. My dad gave me the recipe, so I have no idea where it's from... Ingredients:
3 cups zucchini, sliced about 1/4 inch thick (or thinner, i also use crookneck and pattypans in the mix) |
1/2 cup onion, chopped (i prefer red onions.) |
1 large red bell pepper (or orange, yellow, etc.) |
1 tablespoon salt |
1 cup sugar |
3/4 cup white vinegar |
3/4 teaspoon mustard seeds |
3/4 teaspoon celery seed |
1/4 teaspoon ground mustard |
Directions:
1. Mix squash, onion, and sweet pepper in a big bowl.
2. Mix with salt. Cover and refrigerate for 1 hour. Drain.
3. Combine sugar, vinegar, mustard seed, celery seed, and ground mustard. Boil.
4. Add squash mixture. Return to boiling; remove from heat.
5. Spoon mixture into 2 clean pint jars. I just use tupperware.
6. Cool 30 minutes.
7. Cover and refrigerate at least 24 hours before serving.
8. Store in refrigerator up to 1 month or freeze forever :).
|
|