Recipe by DeeCooks
Too much summer squash!! I am sure you could can these in the traditional way, but I don't know how to do that and this is so easy. I've frozen the whole mix in plastic storage bags, too, with great results. I love these with almost anything...best of all in the middle of winter!!! Kids also eat this up--at one of my daughter's birthday parties, it was the first snack to go. My dad gave me the recipe, so I have no idea where it's from...
Top Review by JeannieG
Excellent! I have NEVER pickled anything in my life, but I really wanted to try it and this was an excellent recipe to do it with. The only thing was I didnt know how to cut the red bell pepper so I just cut it into small strips and I cut the onion in half and sliced in (so I have half sliced onion slices) and that worked out really well. I put it all into a quart size jar and I have been munching on it ever since. I am definitely going to make another batch very very soon! Thanks for the recipe!
- 3 cups zucchini, sliced about 1/4 inch thick (or thinner, I also use crookneck and pattypans in the mix)
- 1⁄2 cup onion, chopped (I prefer red onions.)
- 1 large red bell pepper (or orange, yellow, etc.)
- 1 tablespoon salt
- 1 cup sugar
- 3⁄4 cup white vinegar
- 3⁄4 teaspoon mustard seeds
- 3⁄4 teaspoon celery seed
- 1⁄4 teaspoon ground mustard
Directions See How It's Made
- Mix squash, onion, and sweet pepper in a big bowl.
- Mix with salt. Cover and refrigerate for 1 hour. Drain.
- Combine sugar, vinegar, mustard seed, celery seed, and ground mustard. Boil.
- Add squash mixture. Return to boiling; remove from heat.
- Spoon mixture into 2 clean pint jars. I just use tupperware.
- Cool 30 minutes.
- Cover and refrigerate at least 24 hours before serving.
- Store in refrigerator up to 1 month or freeze forever :).