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Squash Pickles

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Submitted by feefeel

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

YIELD

1 servings

PREP

3 hrs

COOK

30 min

READY

4 hrs

Ingredients

5 2.3
POUNDS KG WINTER SQUASH
4 946
CUPS ML ONIONS
2 2
EACH EACH SWEET BELL PEPPERS
¾ 177
CUPS ML SALT
2 2
QUARTS QUARTS ICE CUBES *
1 5
TEASPOON ML BLACK PEPPER
5 1.2
CUPS L SUGAR
1 ½ 7.5
TEASPOON ML TURMERIC
2 3E+1
TABLESPOONS ML PREPARED MUSTARD
5 1.2
CUPS L VINEGAR
2 3E+1
TABLESPOONS ML CELERY SEEDS

Directions

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 Arrow up button

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Nutrition Facts

Serving Size 5739g (202.4 oz)
Amount per Serving
Calories 4976 2% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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