Judy's Pickled Squash Recipe

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Judy's Pickled Squash
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Ingredients:

Directions:

  1. Place squash, bell peppers, and onion in a colander. Sprinkle with kosher salt; cover and let stand at room temperature 1 hour. (Do not rinse.) Tightly pack squash mixture in 4 (1-pt.) hot sterilized jars, filling to 1/2 inch from top. Bring sugar, vinegar, mustard seeds, and celery seeds to a boil in a Dutch oven over high heat; boil, stirring constantly, 1 minute or until sugar dissolves. Pour hot liquid over squash mixture in jars, filling to 1/2 inch from top. Remove air bubbles by gently stirring with a long wooden skewer. Seal and process as directed (see below), increasing boiling time in Step 3 of canning instructions to 15 minutes.
  2. A Three-Step Guide to Puttin' Up
  3. Yes, it really is that easy. To get started, you'll need a basic canner, a jar lifter, and a canning rack. Look for a 9- or 12-piece canning kit, which will include all of these pieces and more.
  4. Step 1: Sterilize.
  5. Bring a canner half full of water to a boil; simmer. Place jars in a large stockpot with water to cover; bring to a boil, and simmer 10 minutes. Place bands and lids in a large saucepan. (Always use new lids.) Using a ladle, cover bands and lids with hot water from canner to soften gaskets. Let stand 10 minutes.
  6. Step 2: Prepare Recipe.
  7. Meanwhile, prepare recipe. Remove hot jars from stockpot, 1 at a time, using jar lifter, and fill as directed in recipe.
  8. Step 3: Seal & Process.
  9. Wipe rims of filled jars. Cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add more boiling water as needed to cover jars by 1 to 2 inches. Bring water to a rolling boil; boil 15 minutes, adjusting processing time for altitude.* Turn off heat, and let stand 5 minutes. Remove jars from canner, and let stand at room temperature 24 hours. Test seals of jars by pressing centers of lids. If lids do not pop, jars are properly sealed. Store in a cool, dark place at room temperature up to 1 year. Refrigerate after opening.
  10. *Consult the USDA Complete Guide to Home Canning at nchfp.uga.edu/publications/publications_usda.html to adjust processing times for altitude.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1812.43 Kcal (7588 kJ)
Calories from fat 21.96 Kcal
% Daily Value*
Total Fat 2.44g 4%
Sodium 3390.95mg 141%
Potassium 2373.15mg 50%
Total Carbs 438.92g 146%
Sugars 402.68g 1611%
Dietary Fiber 6.12g 24%
Protein 11.93g 24%
Vitamin C 290.8mg 485%
Vitamin A 5.9mg 197%
Iron 102.8mg 571%
Calcium 203.7mg 20%
Amount Per 100 g
Calories 79.22 Kcal (332 kJ)
Calories from fat 0.96 Kcal
% Daily Value*
Total Fat 0.11g 4%
Sodium 148.21mg 141%
Potassium 103.73mg 50%
Total Carbs 19.18g 146%
Sugars 17.6g 1611%
Dietary Fiber 0.27g 24%
Protein 0.52g 24%
Vitamin C 12.7mg 485%
Vitamin A 0.3mg 197%
Iron 4.5mg 571%
Calcium 8.9mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35.7
    Points
  • 49
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar

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