Bread And Butter Squash Pickle Recipe
Servings: 10
Ingredients
- 8 c. thinly sliced yellow summer squash
- 2 c. thinly sliced white onion
- 2 tbsp. plain salt
- 2 1/2 c. cider vinegar
- 3 c. sugar
- 2 teaspoon celery seed
- 2 teaspoon mustard seed
Directions
- Combine squash and onions. Sprinkle with salt. Set aside 1 hour. Drain off liquid. Combine vinegar, sugar, celery seed, and mustard. Bring to a hard boil. Add in squash mix and bring to a boil. Pack in pint canning jars which have been sterilized. Seal and process in boiling water bath 5 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 10 servings | |
| Calories 271 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.47g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1401mg | 58% |
| Potassium 310mg | 9% |
| Total Carbs 65.75g | 18% |
| Dietary Fiber 1.4g | 5% |
| Sugars 63.0g | 42% |
| Protein 1.5g | 2% |
