Sweet Zucchini Pickles
Ingredients
3 cups zucchini, sliced about 1/4 inch thick
1/2 cup onion, chopped
1 large red bell pepper
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
1Mix squash, onion, and sweet pepper in a big bowl.
2Mix with salt. Cover and refrigerate for 1 hour. Drain.
3Combine sugar, vinegar, mustard seed, celery seed, and ground
mustard. Boil.
4Add squash mixture. Return to boiling; remove from heat.
5Spoon mixture into 2 clean pint jars. I just use tupperware.
6Cool 30 minutes.
7Cover and refrigerate at least 24 hours before serving.
8Store in refrigerator up to 1 month |
