Pickled Squash Recipe

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Pickled Squash
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Ingredients:

Directions:

  1. In a large pot or bowl, layer sliced squash and onions, and sprinkle eash layer generously with kosher salt.
  2. Let sit 1 hour.
  3. Drain.
  4. In large pot combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil.
  5. Add squash and onions and return to boil.
  6. Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
  7. Wipe rims and jars clean, and put lids and rings on jars.
  8. Process jars in hot water bath for 10 minutes.
  9. Remove jars from water bath and allow to cool.
  10. Any jars that do not seal should be refrigerated and used withing 2 weeks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 303.5 Kcal (1271 kJ)
Calories from fat 0.32 Kcal
% Daily Value*
Total Fat 0.04g 0%
Sodium 6.6mg 0%
Potassium 456.01mg 10%
Total Carbs 72.47g 24%
Sugars 64.68g 259%
Dietary Fiber 3.06g 12%
Protein 2.59g 5%
Vitamin C 42.2mg 70%
Iron 0.2mg 1%
Calcium 59.1mg 6%
Amount Per 100 g
Calories 76.83 Kcal (322 kJ)
Calories from fat 0.08 Kcal
% Daily Value*
Total Fat 0.01g 0%
Sodium 1.67mg 0%
Potassium 115.43mg 10%
Total Carbs 18.34g 24%
Sugars 16.37g 259%
Dietary Fiber 0.77g 12%
Protein 0.66g 5%
Vitamin C 10.7mg 70%
Calcium 15mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 8
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

Bad Points

  • High in Sugar

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