Ingredients:
- 1 bay leaf
- 2 1/2 cups baby pattypan squash, divided
- 4 tarragon sprigs
- 4 green onions (green parts only), halved lengthwise
- 1 lemon wedge
Directions:
- Combine first 12 ingredients in a medium saucepan; bring to a boil, stirring until sugar dissolves. Place 1 1/4 cups of the squash in a 1-quart canning jar; add tarragon, onions, and lemon. Add remaining squash to jar; top with hot vinegar mixture. Cover and seal. Refrigerate 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.32 Kcal (1195 kJ) | ||
| Calories from fat | 109.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.13g | 19% | |
|---|---|---|---|
| Cholesterol | 8.69mg | 3% | |
| Sodium | 1818.73mg | 76% | |
| Potassium | 450.89mg | 10% | |
| Total Carbs | 27.11g | 9% | |
| Sugars | 15.32g | 61% | |
| Dietary Fiber | 4.17g | 17% | |
| Protein | 4.17g | 8% | |
| Vitamin C | 20.9mg | 35% | |
| Iron | 2.6mg | 14% | |
| Calcium | 170.3mg | 17% | |
| Amount Per 100 g | |||
| Calories | 32.92 Kcal (138 kJ) | ||
| Calories from fat | 12.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 19% | |
|---|---|---|---|
| Cholesterol | 1mg | 3% | |
| Sodium | 209.87mg | 76% | |
| Potassium | 52.03mg | 10% | |
| Total Carbs | 3.13g | 9% | |
| Sugars | 1.77g | 61% | |
| Dietary Fiber | 0.48g | 17% | |
| Protein | 0.48g | 8% | |
| Vitamin C | 2.4mg | 35% | |
| Iron | 0.3mg | 14% | |
| Calcium | 19.7mg | 17% | |
* 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.
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