“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...”
READY IN:
24hrs 30mins
SERVES:
16
YIELD:
2 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix squash, onion, and sweet pepper in a big bowl.
  2. Mix with salt. Cover and refrigerate for 1 hour. Drain.
  3. Combine sugar, vinegar, mustard seed, celery seed, and ground mustard. Boil.
  4. Add squash mixture. Return to boiling; remove from heat.
  5. Spoon mixture into 2 clean pint jars. I just use tupperware.
  6. Cool 30 minutes.
  7. Cover and refrigerate at least 24 hours before serving.
  8. Store in refrigerator up to 1 month or freeze forever :).

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