Sweet 'n' Sour Squash Medley Recipe - Cooking Index
Sweet 'n' Sour Squash Medley Recipe - Cooking Index
| 1 cup | 160g / 5.6oz | Firmly packed brown sugar |
| 1 teaspoon | 5ml | Mustard seeds |
| 1 | Cinnamon | |
| 4 | Whole cloves | |
| 1 cup | 237ml | White wine vinegar |
| 3 | Lemon slices | |
| 1 | Tomato cut into wedges (medium) | |
| 1 | Pattypan squash - sliced (medium) | |
| Horizontally & cut into | ||
| 1/4 lb | 113g / 4oz | Green beans - cut into |
| 1 | Zucchini sliced (small) | |
| 1 | Yellow squash - halved (small) | |
| Lengthwise & sliced | ||
| 1 | Green onion chopped |
Combine Brown Sugar, Mustard Seeds, Cinnamon, Cloves, Vinegar & Lemon Slices in A Medium Non-aluminum 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.
Source:
Parents magazine 5/97
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