Bread & Butter Pickled Squash Recipe

Name: Bread & Butter Pickled Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 14 lbs summer squash, sliced; 2 green bell peppers, diced; 5 medium onions, diced; ½ cup salt; 5 cups vinegar; 4 ½ cups sugar; 1 teaspoon ground mustard; 1 ½ teaspoons turmeric; 1 teaspoon celery seed; 20 whole cloves (in spice bag)

Servings: persons

4 14 lbs summer squash, sliced
2 green bell peppers, diced
5 medium onions, diced
½ cup salt
5 cups vinegar
4 ½ cups sugar
1 teaspoon ground mustard
1 ½ teaspoons turmeric
1 teaspoon celery seed
20 whole cloves (in spice bag)

1
Cut squash into 1/4 inch slices and combine with peppers and onions.
2
Stir in 1/2 cup salt; let stand 3 hours.
3
Drain.
4
Mix vinegar with sugar and spices and heat to boiling.
5
Remove spice bag.
6
Pack squash, peppers, and onions into pint jars.
7
Cover with boiling vinegar mixture.
8
Put lids and rings on jars.
9
Process in a boiling water bath for 10 minutes.

987

kcal

Calories

238

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: 4 14 lbs summer squash, sliced, 2 green bell peppers, diced, 5 medium onions, diced, ½ cup salt, and more.

Yes, Bread & Butter Pickled Squash 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 & Butter Pickled Squash

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