Categories: pickles-relish
Ingredients
- 3 small yellow summer squash, sliced 1/2 inch thick (about 3 cups)
- 1/2 cup chopped onion (1 med.)
- 1 large red sweet pepper, cut into 1/4 inch wide strips
- 1 Tbsp. salt
- 1 cup sugar
- 3/4 cup white vinegar
- 3/4 tsp. mustard seed
- 3/4 tsp. celery seed
- 1/4 tsp. 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.
- 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.
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makes 2 pints