3 cups sliced peeled cucumbers
3 cups sliced peeled yellow summer squash
3 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
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 sugar is dissolved.
Pour over cucumber mixture; cool.
Cover tightly and refrigerate for 24-48 hours.
Serve with a slotted spoon.
Pairs Well With
I tried this recipe this weekend out of my TOH magazine. I do not like sweet pickles but I really liked this, even though it reminded me a little of sweet pickles. Its a good summertime salad and makes good use of all those cucumbers from your garden!