Photo: K8
Pickled Squash
9 ingredients
4 hr + 5 min
4 pint jars
openrecipes
"Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe."
Estimated Nutrition (whole recipe, rough)
161
Calories
4g
Protein
1g
Fat
35g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery Seed | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup salt
- 2 1/2 pounds young yellow squash and zucchini, sliced into rounds
- 1 green bell pepper, seeded and sliced into strips
- 2 small onions, thinly sliced
- 2 1/4 cups white sugar
- 2 cups distilled white vinegar
- 2 teaspoons mustard seed
- 1 teaspoon ground turmeric
- 1 teaspoon celery seed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes