Bread And Butter Pickled Squash Recipe Recipe

Name: Bread And Butter Pickled Squash Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 gal sliced squash - (abt 4 1/4 lbs); 2 x green bell peppers diced; 5 med onions diced; 1/2 c. salt; 5 c. vinegar, 5% acidity; 4 1/2 c. sugar; 1 tsp grnd mustard; 1 1/2 tsp turmeric; 1 tsp celery seeds; 20 whl cloves in spice bag

Servings: persons

1 gal sliced squash - (abt 4 1/4 lbs)
2 x green bell peppers diced
5 med onions diced
1/2 c. salt
5 c. vinegar, 5% acidity
4 1/2 c. sugar
1 tsp grnd mustard
1 1/2 tsp turmeric
1 tsp celery seeds
20 whl cloves in spice bag

1
Select small to medium-sized yellow summer squash, about 1- to 1 1/2-inches in diameter.
2
Cut squash into 1/4-inch slices and combine with peppers and onions.
3
Stir in 1/2 c. salt; let stand 3 hrs.
4
Drain.
5
Mix vinegar with sugar and spices; heat to boiling.
6
Remove spice bag.
7
Pack squash, peppers, and onions into pint jars.
8
Cover with boiling vinegar solution.
9
Adjust lids.
10
Process in boiling water 10 min.
11
Begin counting time as soon as all the warm jars are placed in actively boiling water.

1171

kcal

Calories

286

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 gal sliced squash - (abt 4 1/4 lbs), 2 x green bell peppers diced, 5 med onions diced, 1/2 c. salt, and more.

Yes, Bread And Butter Pickled Squash Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bread And Butter Pickled Squash Recipe

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