- 3 cups water
- 1 1/2 cups cider vinegar
- 6 tablespoons sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon celery seeds
- 1 whole clove
- 3 small yellow squash
- 1 large cucumber
- 2 red bell peppers
- 1/2 large sweet onion
- In a saucepan simmer pickling liquid ingredients 3 minutes and cool.
- Halve squash lengthwise and cut crosswise into 1/2-inch-thick slices. Halve cucumber lengthwise and cut crosswise into 1/4-inch-thick slices. Cut bell peppers lengthwise into 1/4-inch-wide strips and cut onion into 1/4-inch-thick slices. In a large bowl combine vegetables and pickling liquid. Chill salad, covered, at least 1 day and up to 4. Before serving, drain salad.