Recipe: Summer Vegetable Pickles (refrigerator, Tupperware calendar, 1980's)

SUMMER VEGETABLE PICKLES

1 pound carrots halved crosswise and quartered lengthwise*
1/2 pound green beans, ends and strings removed*
1 cup sliced yellow summer squash*
1 1/4 cups vinegar
1/3 cup prepared mustard
1 1/4 cups sugar
3/4 cups water
2 tsp. prepared horseradish

Cook carrots and beans in boiling water about 3 minutes. Add squash, cook 2-3 minutes more or until crisp tender. Pour into large strainer and drain.

In same saucepan combine vinegar and mustard; stir until well mixed. Stir in sugar, water and horseradish. Bring mix to boiling, stirring just until sugar dissolves.

Remove from heat, stir in cooked veggies. Cool.

Drain cooled vegetables and pack in a container. Store for up to 1 week in refrigerator.

*If you prefer, use just one or two of the above vegetables.

Source: Tupperware "Country Cooking Today" calendar, 1986