Squash Zucchini Pickles Recipe

Squash Zucchini Pickles picture

Summary

Preparation Time10 MinDifficulty LevelEasy
Health IndexHealthyCuisine
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Yellow squash/Zucchini2 Pound, thinly sliced
 Onions2 Medium, sliced
 Salt1⁄4 Cup (4 tbs)
 White vinegar2 Cup (32 tbs)
 Sugar2 Cup (32 tbs)
 Celery seed1 Teaspoon
 Turmeric1 Teaspoon
 Mustard seed2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1942 Calories from Fat 42

% Daily Value*

Total Fat 7 g10.6%

Saturated Fat 0.58 g2.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3902.7 mg162.6%

Total Carbohydrates 474 g158.1%

Dietary Fiber 19.2 g76.8%

Sugars 436.1 g

Protein 19 g38.4%

Vitamin A 0.3% Vitamin C 54.9%

Calcium 25.1% Iron 34.7%

*Based on a 2000 Calorie diet

Directions

Cover squash and onions with salt and water to cover for 2 hours.
Drain.
Bring other ingredients to boil and pour over vegetables.
Let stand for 2 hours.
Then, bring to a boil for 5 minutes.
Pack in sterilized jars and seal.
Makes 3 pints.
Image Courtesy : http://www.flickr.com/photos/sixteenmilesofstring/6859651649/
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