Ingredients
3 small yellow summer squash, thinly sliced1 large sweet red pepper, cut into 1/4-inch strips1 medium onion, chopped1 tablespoon salt1 cup sugar3/4 cup white vinegar3/4 teaspoon mustard seed3/4 teaspoon celery seed1/4 teaspoon ground mustard
Preparation
Place squash, pepper and onion in a colander over a plate; sprinkle with salt and toss. Let stand 1 hour to drain.
In a large saucepan, combine remaining ingredients; bring to a boil, stirring to dissolve sugar. Add vegetables; return to a boil. Remove from heat; cool completely.
Transfer to a storage container with a cover; refrigerate, covered, at least 4 days before serving. May be stored in refrigerator up to 3 weeks.
