You are here

Squash Zucchini Pickles

foodlover's picture
Ingredients
  Yellow squash/Zucchini 2 Pound, thinly sliced
  Onions 2 Medium, sliced
  Salt 1⁄4 Cup (4 tbs)
  White vinegar 2 Cup (32 tbs)
  Sugar 2 Cup (32 tbs)
  Celery seed 1 Teaspoon
  Turmeric 1 Teaspoon
  Mustard seed 2 Teaspoon
Directions

Cover squash and onions with salt and water to cover for 2 hours.
Drain.
Bring other ingredients to boil and pour over vegetables.
Let stand for 2 hours.
Then, bring to a boil for 5 minutes.
Pack in sterilized jars and seal.
Makes 3 pints.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes

Rate It

Your rating: None
4.02143
Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1942 Calories from Fat 42

% Daily Value*

Total Fat 7 g10.6%

Saturated Fat 0.58 g2.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3902.7 mg162.6%

Total Carbohydrates 474 g158.1%

Dietary Fiber 19.2 g76.8%

Sugars 436.1 g

Protein 19 g38.4%

Vitamin A 0.3% Vitamin C 54.9%

Calcium 25.1% Iron 34.7%

*Based on a 2000 Calorie diet

0 Comments

Squash Zucchini Pickles Recipe