Sweet Squash Pickles

INGREDIENTS

  • 3 small yellow summer squash, thinly sliced
  • 1 large sweet red pepper, cut into 1/4-inch strips
  • 1 medium onion, chopped
  • 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

METHOD

  • Place squash, pepper and onion in a colander over a plate; sprinkle with salt and toss. Let stand 1 hour to drain.
  • In a large saucepan, combine remaining ingredients; bring to a boil, stirring to dissolve sugar. Add vegetables; return to a boil. Remove from heat; cool completely.
  • Transfer to a covered container; refrigerate, covered, at least 4 days before serving. May be stored in refrigerator up to 3 weeks.