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Pickled Squash And Pumpkin Recipe
|Peeled cubed pumpkin||1 1⁄2 Cup (24 tbs) (3/4 Inch Cubes)|
|Peeled sliced butternut||1 1⁄2 Cup (24 tbs) (Yellow Squash, 1/2 Inch Thick Slices)|
|White distilled vinegar||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Onion||1 , thinly sliced|
|Ground cinnamon/8 cinnamon sticks||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Celery seed||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1859 Calories from Fat 14
% Daily Value*
Total Fat 2 g2.6%
Saturated Fat 0.4 g2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1004.8 mg41.9%
Total Carbohydrates 455 g151.8%
Dietary Fiber 11.2 g44.8%
Sugars 412.8 g
Protein 6 g12.3%
Vitamin A 704.1% Vitamin C 120.9%
Calcium 31.3% Iron 28.3%
*Based on a 2000 Calorie diet
1)Take a saucepan, and mix pumpkin and yellow squash.
2)Pour in water to cover the mashed vegetables.
3)Bring the mixture to a boil over medium flame.
4)Then bring down the heat to low flame and simmer for 15 minutes.
5)Remove and drain well. Keep it in a heatproof bowl.
6)In the same saucepan, mix vinegar, sugar, onion, cinnamon, cloves, celery seed, and salt.
7)Let the mixture come to a boil over medium flame.
8)Reduce to low and let it simmer 3 minutes.
9)Top the squash-pumpkin mixture with the hot vinegar mixture.
10)Remove from heat and cool.
11)Cover the saucepan and refrigerate overnight.
12)Using slotted spoon, serve cold.