Squash Pickles

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READY IN: 2hrsYIELD: 4 quarts

INGREDIENTS

  • 13cupssquash (cubed or sliced) or 1/2 squash 1/2 cucumber (cubed or sliced)
  • 6bell peppers
  • 3cups sliced onions
  • 3 1⁄2 cupsvinegar
  • 2 1⁄2 cupssugar
  • 4teaspoonspickling spices
  • 1⁄2 cupsalt

    • 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 Carbohydrate156.8 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).

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