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Sweet Yellow Squash Refrigerator Pickles

pickled-yellow-squash300px3 small yellow summer squash, sliced ½ inch thick

1 medium onion, chopped

1 large red sweet pepper, cut into ¼ inch wide strips

1 tablespoon salt

1 cup sugar

¾ cup white vinegar

¾ teaspoon mustard seed

¾ teaspoon celery seed

¼ teaspoon ground mustard

 

In a large, non-metal bowl, combine squash, onion and sweet pepper. Sprinkle salt over vegetables; stir to combine. Cover and refrigerate one 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 or cook 5 minutes, whichever is less. Ladle mixture into 2 clean glass pint jars. Cover. Cool 30 minutes. Refrigerate at least 24 hours before serving. Will keep in refrigerator for one month. Makes 2 pints.

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