Squash Pickles

⁽¹⁾

Instead of trying to make dill pickles this summer, try this tasty recipe that can accompany any meal.

4 hours Prep: 3 hours Cook: 30 minutes

4976 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

5	pounds	squash
4	cups	onions
2	each	sweet bell peppers
3/4	cups	salt
2	quarts	ice cubes
1	teaspoon	black pepper
5	cups	sugar
1 1/2	teaspoon	turmeric
2	tablespoons	prepared mustard
5	cups	vinegar
2	tablespoons	celery seeds

Directions

Wash squash. Cut in 1/4 x 1/8 inch slices. Cut onions and pepper the same. Place in large container. Sprinkle salt and add ice. Cover and let stand 3 hours. Drain and rinse. Mix sugar, turmeric, mustard, vinegar, celery seed and pepper in a big pot. Place on medium heat to below boiling point. Add other ingredients. Heat the same and place in jars.

Reviews

Recipe is easy and delicious. My Italian family loved it. Give it a try! Rochelle
over 9 years ago

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Nutrition Facts

Serving Size 5739g

Amount per Serving

Calories 4976 2% of calories from fat

	% Daily Value*
Total Fat 13.0g	20%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 90691mg	3779%
Total Carbohydrate 1191.0g	397%
Dietary Fiber 50.0g	198%
Sugars 1086.0g
Protein 35.0g	71%

Vitamin A	112%		Vitamin C	1431%
Calcium	118%		Iron	112%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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