Refrigerator Pickles

Recipe adapted from Taste of Home

Ingredients

• 3 cups sliced cucumbers

• 3 cups sliced yellow summer squash

• 2 cups chopped sweet onions

• 1-1/2 cups white vinegar

• 1 cup sugar

• 1/2 teaspoon salt

• 1/2 teaspoon celery seed

• 1/2 teaspoon mustard seed

Instructions

1. Place the cucumbers, squash and onions in a large bowl; set aside. In a small saucepan, combine the remaining ingredients; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool.

2. Cover tightly and refrigerate for 24-48 hours. Serve with a slotted spoon.

Notes

Pickled squash will keep up to 6 weeks in the refrigerator.