3/4 cup sugar 1 cup white vinegar (5% acidity) 1 cup water dash of mustard & celery seed few slices of jalapeņo 1 quart yellow squash - sliced 1 carrot - sliced 1/2 onion - sliced
Cook squash, carrot, and onion in water for 5 minutes. Drain. Combine all ingredients and bring to a boil. Put in sterlized jars - add 1 tsp. canning or non iodized salt in each quart jar. Seal. Let set for a few days before eating.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.