Pickled Yellow Squash

150 mins (prep 120, cooking 30)
8 ingredients
2 servings
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!

Categories:  technique , side-dish , peppers , onions , canning , unprocessed~freezer , <-4-hours , squash , vegetable , time-to-make ,
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Serving Size (956.83 g)
Servings 2
Amount per Serving
Calories 1539.4 Calories from Fat 6.39
% Daily Value *
Total Fat 0.71g 2.17%
Saturated Fat 0.19g 1.92%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 23.58mg 1.97%
Total Carbohydrate 383.18g 255.45%
Dietary Fiber 6.24 g 49.96%
Sugars 367.3 g %
Protein 3.85g 15.42%
Vitamin A 573.83IU% Vitamin C 116.98mg%
Calcium 101.96mg% Iron 1.68mg%
*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:
yellow squash, mustard seeds