Feeling overwhelmed with summer squash? By this time of the year, it is not unusual to see roadside tables of summer squash free to a good home because the homeowners are becoming buried in the harvest! Squash pickles are a good, unique way to make use of summer squash. Try them as an alternative to potato chips.
Summer Squash Pickles
3 small summer squash, sliced ½ inch thick (about 3 cups)
½ cup sliced onion
1 large red bell pepper, cut into ¼ inch strips
1 tbsp salt
3/4 cup sugar
¾ cup white vinegar
¾ tsp mustard seed
¾ tsp celery seed
¼ tsp ground mustard
In large bowl, combine all vegetables. Sprinkle with salt, stir, cover, and refrigerate for 1 hour. Drain.
In saucepan, combine remaining ingredients. Heat to a boil and add vegetables. After the mixture returns to a boil, remove from heat.
Ladle into jars and allow to cool for 30 minutes before covering and placing in refrigerator. Allow at least 24 hours before serving.
Makes 2 pints.