Summer Squash Pickles

VeganVegetarian
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Ingredients

  • 8 c. squash slices
  • 2 c. onion slices ⓘ
  • 1/2 c. diced green peppers ⓘ
  • 1 Tbsp. salt (sprinkled over) ⓘ
  • 1 c. cider vinegar ⓘ
  • 1 3/4 c. sugar ⓘ
  • 1/2 tsp. celery seed ⓘ

Instructions

  1. Let first 4 ingredients stand 1 hour.
  2. Drain water off squash but don't wash off salt.
  3. Bring remaining ingredients to a boil. Add vegetables; return to boil for 1 minute.
  4. Pack in sterilized jars; cover with vinegar mixture and seal.

Nutrition & Diet Analysis (per serving)

112 kcal 6% DV
Protein Fat Carbs

Macronutrients

Protein 2.3g 5% DV
Total Fat 3.7g 5% DV
Carbs 18g 7% DV
Fiber 2.4g 9% DV
Sugar 3.2g 6% DV

Electrolytes

Sodium 9869mg 100% DV
Potassium 268.8mg 6% DV

Vitamins & Minerals

Vitamin A 21.3mcg 2% DV
Vitamin C 71.6mg 80% DV
Calcium 36.5mg 3% DV
Iron 1mg 6% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

sugar green peppers onion celery cider vinegar salt

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