Family, friends and good food are the foundations of our lives. We celebrate with them, mourn with them and nothing can bring us comfort more than a steaming bowl of soup or a slice of chocolate cake except for the love of our family and friends...

Tuesday, June 15, 2010


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


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


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.

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