So-Sweet Squash Pickles

(Courtesy of Better Homes and Gardens)

Ingredients:

3 small yellow summer squash, sliced 1/2 inch thick (about 3 cups)

1/2 c. chopped onion (1 medium)

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

1 Tbsp. salt

1 c. sugar

3/4 c. 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 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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