3 c. thinly sliced yellow summer squash
1/2 c. coarsely chopped red pepper
1 sm. onion, thinly sliced & separated into rings
8 whole peppercorns
1 lg. clove garlic, cut into quarters (opt.)
1 c. white wine vinegar
2/3 c. sugar
2 tsp. pickling salt
1/4 tsp. celery seed
1/4 tsp. mustard seed

In medium mixing bowl, mix squash, red pepper and onion. Divide mixture and pack evenly into 2 sterilized 1-pint jars. Place 4 peppercorns and 2 garlic quarters in each jar. Set aside.

Combine remaining ingredients in 2-cup measure. Microwave on high 2 to 5 minutes or until mixture boils, stirring once to dissolve sugar and salt. Pour mixture evenly into jars. Cover and refrigerate at least 5 days before serving. Store in refrigerator no longer than 1 month. makes 2 (1-pint) jars.