Pickled Squash

35 mins (prep 30, cooking 5)
10 ingredients
6 servings
Bread and butter type pickles made with yellow crookneck squash rather than cucumbers! You could use zucchini but the yellow squash looks so much prettier. A great way to use up that garden bounty and savor the taste of summer all year long! Can use all red or all green bell peppers if you prefer.

Categories:  technique , <-60-mins , condiments,-etc. , seasonal , north-american , canning , spring , oamc~freezer~make-ahead , time-to-make , water-baths , garnishes , food-gift , southwestern-u.s. , kid-friendly , american , number-of-servings , inexpensive , summer , vegetarian , squash , vegetable , tex-mex , for-large-groups ,
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Serving Size (261.03 g)
Servings 6
Amount per Serving
Calories 564.22 Calories from Fat 1.8
% Daily Value *
Total Fat 0.2g 1.87%
Saturated Fat 0.02g 0.54%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 962.82mg 240.7%
Total Carbohydrate 141.24g 282.48%
Dietary Fiber 0.87 g 20.82%
Sugars 139.71 g %
Protein 0.45g 5.41%
Vitamin A 1234.83IU% Vitamin C 50.41mg%
Calcium 16.14mg% Iron 0.55mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
summer squash, sweet onions, green bell pepper, mustard seeds