How to make it

  • In a large nonmetal bowl combine squash, onion, and sweet pepper.
  • Sprinkle salt all over vegetables; stir to combine.
  • Cover and refrigerate for 1 hour; drain off liquid.
  • 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 for at least 24 hours before serving.
  • Store in refrigerator up to one month.
  • Makes 2 pints.

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  • dixiegrits 10 years ago
    This sounds great! I'm gonna love it!
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