Categories: pickles-relish

Ingredients

• 3 small yellow summer squash, sliced 1/2 inch thick (about 3 cups)
• 1/2 cup chopped onion (1 med.)
• 1 large red sweet pepper, cut into 1/4 inch wide strips
• 1 Tbsp. salt
• 1 cup sugar
• 3/4 cup white vinegar
• 3/4 tsp. mustard seed
• 3/4 tsp. celery seed
• 1/4 tsp. ground mustard.

Directions

1. In a large nonmetal bowl, combine squash, onion and sweet pepper. Sprinkle salt over vegetables; stir to combine. Cover and refrigerate for 1 hour. Drain off liquid.
2. 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.

3. makes 2 pints

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