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 vinegar1 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.
