Pickled Squash And Pumpkin Recipe

Summary

Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
VegetarianMain Ingredient

Ingredients

 Peeled cubed pumpkin1 1⁄2 Cup (24 tbs) (3/4 Inch Cubes)
 Peeled sliced butternut1 1⁄2 Cup (24 tbs) (Yellow Squash, 1/2 Inch Thick Slices)
 White distilled vinegar2 Cup (32 tbs)
 Sugar2 Cup (32 tbs)
 Onion1 , thinly sliced
 Ground cinnamon/8 cinnamon sticks1 Teaspoon
 Ground cloves1⁄2 Teaspoon
 Celery seed1⁄2 Teaspoon
 Salt1⁄2 Teaspoon

Nutrition Facts

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

Directions

MAKING
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.

SERVING
12)Using slotted spoon, serve cold.
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