READY IN: 2hrs YIELD: 4 quarts
INGREDIENTS 13cups squash (cubed or sliced) or 1/2 squash 1/2 cucumber (cubed or sliced) 6bell peppers 3cups sliced onions 3 1 ⁄2 cups vinegar 2 1 ⁄2 cups sugar 4teaspoonspickling spices 1 ⁄2 cup salt NUTRITION INFO Serving Size: 1 (4142) g
Servings Per Recipe: 1
Calories: 663.7
Calories from Fat 9 g 1 %
Total Fat 1.1 g 1 %
Saturated Fat 0.3 g 1 %
Cholesterol 0 mg 0 %
Sodium 14169.6 mg 590 %
Total Carbohydrate 156.8 g 52 %
Dietary Fiber 9.1 g 36 %
Sugars 142.3 g 569 %
Protein 7.3 g 14 %
DIRECTIONS Slice all ingredients. Sprinkle with salt and allow to set for 1 hour then drain. Mix vinegar and sugar and bring to a boil. Add squash mix to boiling vinegar and bring to a boil again. Add 1 tsp pickling spice to each heated jar then add squash mix tightly packed to 1/2" headspace. Water bath for 30 minutes at 180-185°F Carefully monitor temperature with a candy thermometer (low temperature pasteurization). Source: Read Full Article
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