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Squash Pickles

Ingredients
  Summer squash 2 Pound
  Water 2 Cup (32 tbs)
  Sugar 1 1⁄4 Cup (20 tbs)
  Vinegar 1 Cup (16 tbs)
  Turmeric 1⁄2 Teaspoon
  Ginger 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Dry mustard 1 Teaspoon
  Onion 1 1⁄3 Cup (21.33 tbs), sliced
Directions

Peel, seed and cut squash into 1/2 inch cubes.
Combine water, sugar, vinegar, turmeric, ginger, salt and dry mustard in a large sauce pot.
Bring mixture to a boil.
Add squash and onions; boil 10 minutes.
Pack hot into hot jars, leaving 1/4 inch head space.
Adjust caps.
Process 10 minutes in boiling water bath.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Squash

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1257 Calories from Fat 18

% Daily Value*

Total Fat 2 g3.8%

Saturated Fat 0.57 g2.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1970.7 mg82.1%

Total Carbohydrates 303 g100.9%

Dietary Fiber 14.2 g57%

Sugars 279 g

Protein 14 g27.7%

Vitamin A 36.4% Vitamin C 284.7%

Calcium 21% Iron 27.2%

*Based on a 2000 Calorie diet

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Squash Pickles Recipe