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Nutrition Facts
Serving Size 1 quarts 1276g Recipe makes 2 quarts)
Calories 1385
Calories from Fat 17		(1%)
Amount Per Serving		%DV
	Total Fat 1.9g	2%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 70mg		2%
Potassium 1872mg		53%
Total Carbohydrate 339.6g		113%
	Dietary Fiber 9.4g	37%
	Sugars 318.1g
Protein 8.8g		17%
how is this calculated?

Pickled Yellow Squash

Recipe #318691 | 2½ hours | 2 hours prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Texas Aggie Mom
Aug 11, 2008

My first year of college I waited tables in a small family owned restaurant. This was one of my favorite things offered on the salad bar. I was lucky enough to get the family recipe. I have never made it, but I sure ate a lot of it. The recipe says it makes 2 quarts, but that sure does not sound right to me unless those veggies shrivel up a lot!

2 quarts (change servings and units)

Ingredients

8 cups yellow squash, sliced thick
2 cups onions, cut in large chunks
1 cup green pepper, cut in large chunks

Brine ingredients

1 teaspoon celery seed
1 teaspoon mustard seeds
2 teaspoons pimientos, chopped
2 cups white vinegar
3 cups sugar

Directions

1
Put the squash in a large pot and salt heavily. Let stand for one hour.
2
Drain the liquid from the squash. Take paper towels and wipe thoroughly until most of the salt is removed. Do not wash the squash!
3
Prepare the brine and place in a large pot.
4
Add the green pepper and bring to a boil.
5
Add squash and onion. Return to a boil.
6
Remove from heat. Put in jars and seal.

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables > Onions
Main Ingredient > Vegetables > Peppers
Main Ingredient > Vegetables > Squash
Preparation > Time to Make > < 4 hours
Preparation > Technique > Canning > Unprocessed/Freezer

Featured Reviews for This Recipe

From: kstrating

On Sep 12, 2009

Maybe rename as: Disappearing Pickled Yellow Squash. I made these on a whim, having too much squash to keep keep up with. DH & children LOVE them & have taken them to work to share. Rave reviews all 'round! I used 2 tsp of pickling spice in place of the celery seeds & mustard seeds.

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From: Chef_Rese

On Aug 25, 2009

The best!! I made a HUGE batch when our yellow squash came in early this summer, and then I had to make 2 more HUGE batches from squash I bought at the Farmer's Market...that is how much my family LOVED this recipe. Awesome recipe...great job!!

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