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Nutrition Facts
Serving Size 1 Pints 632g Recipe makes 4 Pints)
Calories 506
Calories from Fat 10		(2%)
Amount Per Serving		%DV
	Total Fat 1.2g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 7110mg		296%
Potassium 1000mg		28%
Total Carbohydrate 119.9g		39%
	Dietary Fiber 5.0g	20%
	Sugars 109.7g
Protein 4.5g		9%
how is this calculated?

Summer Squash Pickle

Recipe #10261 | 2½ hours | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: DiB's
Jul 18, 2001

A nice change from cukes-

4 Pints (change servings and units)

Ingredients

2 medium onions, thinly sliced
2 red bell peppers or green bell peppers, skinned and seeded (I've never skinned mine)
2 quarts cross cut zucchini (or other summer squash, 1/2 inch thick)
1/4 cup salt
2 1/2 cups white vinegar or cider vinegar
2 cups sugar
1 teaspoon dry mustard
1 teaspoon turmeric
2 teaspoons celery seeds
1 cinnamon stick, broken up

Directions

1
Cut onion slices in half and peppers into 1/4 inch by 1 inch strips.
2
Combine squash, onions and peppers and sprinkle with salt, cover with water and let stand 2 hours.
3
Drain, rinse, drain well.
4
Combine vinegar, sugar, and remaining ingredients in a large pot.
5
Bring to a boil, reduce heat and simmer 10 min.
6
Add veg and return to a boil-remove from heat immediately.
7
Quickly ladle veg and liquid into clean hot jars.
8
Leave 1/2 inch head space.
9
Seal.
10
Process 10 minutes in a boiling water bath.

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Featured Reviews for This Recipe

From: SaintAllie

On Jan 10, 2009

I'm drowning in zucchini and squash at the moment and any recipe that uses up large quantities is a life saver. This looks great in the jar and has good flavour. Would definately make this again. Thanks! Allie

1 person found this review helpful

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From: Sarah in New York

On Jul 28, 2008

I have WAY TOO MANY yellow summer squash in my garden, so I thought I would go ahead and try this recipe. I'm a first time canner, so I was a little nervous, but WOW! These are so good. I will be making these every year, seeing that I always over plant and have way to many yellow squash. Thanks so much!

0 people found this review helpful

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From: Shadowblade

On Sep 26, 2001

This is a great recipe. We also cubed the squash which we liked better. The yellow zucchinni really worked well. Thanks

3 people found this review helpful

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From: maw maw

On Jul 29, 2003

This taste great. I used yellow squash. I used piminto for looks. Red bell pepper cost to much.We have the green peppers in the garden. Thanks for sharing.

2 people found this review helpful

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