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Pickled Squash
Transform your yellow squash into a tangy snack that you can dig into over the course of a few weeks!
Prep Time
15 mins
Cook Time
10 mins
Additional Time
1 d
Total Time
1 d 25 mins
Servings:
2
Calories:
1115 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 2 pounds yellow squash thinly sliced
- 1 white onion thinly sliced, medium
- 3 1/2 tablespoons kosher salt
- 2 1/2 cups apple cider vinegar
- 1/2 cup water
- 1 cup granulated sugar
- 2 1/2 teaspoons ground mustard
- 3/4 teaspoon Turmeric ground
Instructions
- In a large bowl, combine the sliced squash and onion. Sprinkle with salt and mix well. Let it sit for 1 hour.
- Use cold water to rinse the vegetables thoroughly. Drain well.
- In a large pot, mix together apple cider vinegar, water, sugar, ground mustard, and turmeric. Heat until boiling, stirring until the sugar is fully dissolved.
- Add the drained vegetables to the boiling brine. Reduce heat and simmer for 5 minutes. Transfer to jars.
- Secure the jars with lids and let them cool to room temperature. Place in the refrigerator for a minimum of 24 hours before serving.
Cup of Yum
Nutrition Information
Calories
1115kcal
(56%)
Carbohydrates
248g
(83%)
Protein
14g
(28%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
24479mg
(1020%)
Potassium
3057mg
(65%)
Fiber
13g
(52%)
Sugar
227g
(454%)
Vitamin A
1818IU
(36%)
Vitamin C
163mg
(181%)
Calcium
240mg
(24%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 1115
% Daily Value*
| Calories | 1115kcal | 56% |
| Carbohydrates | 248g | 83% |
| Protein | 14g | 28% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 24479mg | 1020% |
| Potassium | 3057mg | 65% |
| Fiber | 13g | 52% |
| Sugar | 227g | 454% |
| Vitamin A | 1818IU | 36% |
| Vitamin C | 163mg | 181% |
| Calcium | 240mg | 24% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.