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Squash Pickles


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













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


5 pounds winter squash
4 cups onions
2 each sweet bell peppers
¾ cups salt
2 quarts ice cubes
1 teaspoon black pepper
5 cups sugar
1 ½ teaspoon turmeric
2 tablespoons prepared mustard
5 cups vinegar
2 tablespoons celery seeds


Wash squash. Cut in ¼ x ⅛ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 5739g (202.4 oz)
Amount per Serving
Calories 49762% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 90691mg 3779%
Total Carbohydrate 397g 397%
Dietary Fiber 50g 198%
Sugars g
Protein 71g
Vitamin A 112% Vitamin C 1431%
Calcium 118% Iron 112%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

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