SQUASH REFRIGERATOR PICKLES

These are wonderful... sweet and tangy like a Bread & Butter pickle but made with squash.

Ingredients

3 small yellow summer squash, thinly sliced

1 medium sweet onion, chopped

1 large sweet red pepper, cut into 1/4-inch strips

1 tablespoon salt

1 cup sugar

3/4 cup white vinegar
1 teaspoon mustard seed
3/4 teaspoon celery seed

1/2 teaspoon ground mustard

Directions

In a large bowl, combine the squash, onion, red pepper and salt. Cover and refrigerate for 1 hour; drain.

In a large saucepan, combine the remaining ingredients. Bring to a boil. Add squash mixture; return to a boil. Remove from the heat; cool.

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.