• 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

1. Place the cucumbers, squash and onions in a large bowl; set aside.
2. In a small saucepan, combine the remaining ingredients; bring to a boil.
3. Cook and stir just until sugar is dissolved.
4. Pour over cucumber mixture; cool.
5. Cover tightly and refrigerate for 24-48 hours.
6. Serve with a slotted spoon.

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!