Pickled Cucumber, Squash, and Red Pepper Salad

• 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

1. In a saucepan simmer pickling liquid ingredients 3 minutes and cool.
2. Halve squash lengthwise and cut crosswise into 1/2-inch-thick slices.
3. Halve cucumber lengthwise and cut crosswise into 1/4-inch-thick slices.
4. Cut bell peppers lengthwise into 1/4-inch-wide strips and cut onion into 1/4-inch-thick slices.
5. In a large bowl combine vegetables and pickling liquid.
6. Chill salad, covered, at least 1 day and up to 4.
7. Before serving, drain salad.

water, cider vinegar, sugar, salt, whole black peppercorns, coriander seeds, mustard seeds, celery seeds, clove, yellow squash, cucumber, red bell peppers, sweet onion

Taken from www.epicurious.com/recipes/food/views/pickled-cucumber-squash-and-red-pepper-salad-14201 (may not work)