Pickled Squash

8 ingredients
4 steps

Ingredients

  • 8 c. thinly sliced yellow squash
  • 2 c. thinly sliced white onions
  • 3 thinly sliced bell peppers
  • 1 tsp. mustard seed
  • 1 tsp. celery seed
  • 1/2 tsp. dry mustard
  • 2 1/2 c. vinegar
  • 2 c. sugar

Directions

  1. 1
    Layer vegetables in bowl and sprinkle generously with salt. Let stand for 1 hour; drain.
  2. 2
    Heat vinegar, sugar and spices. Pour over vegetables and bring to boil.
  3. 3
    Refrigerate overnight before serving.
  4. 4
    Will keep in refrigerator for weeks.

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