"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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.
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