Sweet 'n' sour squash medley
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Firmly Packed Brown Sugar |
| 1 | teaspoon | Mustard Seeds |
| 1 | Stick Cinnamon | |
| 4 | Whole Cloves | |
| 1 | cup | White Wine Vinegar |
| 3 | Lemon Slices | |
| 1 | medium | Tomato Cut Into Wedges |
| 1 | medium | Pattypan Squash, Sliced |
| Horizontally & Cut Into | ||
| Wedges | ||
| ¼ | pounds | Green Beans, Cut Into |
| 1 in. Pieces | ||
| 1 | small | Zucchini Sliced |
| 1 | small | Yellow Squash, Halved |
| Lengthwise & Sliced | ||
| 1 | Green Onion Chopped | |
Directions
Combine Brown Sugar, Mustard Seeds, Cinnamon, Cloves, Vinegar & Lemon Slices in A Medium Nonaluminum Saucepan. Bring To A Boil; Reduce Heat & Simmer 5 Min. Add Remaining Ingredients & Simmer An Additional 2 Min. Remove From Heat; Cover & Let Cool To Room Temperature. Remove Whole Spices & Lemon; Drain. Serve Immediately OR Store in An Airtight Container in The Refrigerator.
(Fat ⅒. Chol. O.)
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