Directions:
- Blanch squash and onion in a medium pot of well-salted boiling water 2 minutes. Immediately transfer with a slotted spoon to an ice bath to stop cooking. Let stand until cool, then drain and transfer vegetables to a large glass or ceramic bowl.
- Bring remaining ingredients with 4 teaspoon salt to a boil in a nonreactive medium saucepan, then pour over vegetables. Put a plate with a 3-pound weight (such as 2 large cans) on top to keep vegetables submerged.
- Cool, then chill (with weight) at least 3 days for flavors to develop.
- Cooks' notes: If you cant find baby squash, you can substitute small, tender zucchini or yellow squash, cut into 1/2-inch rounds. Pickled squash keeps, chilled, 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.35 Kcal (558 kJ) | ||
| Calories from fat | 1.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Sodium | 10.8mg | 0% | |
| Potassium | 431.56mg | 9% | |
| Total Carbs | 28.25g | 9% | |
| Sugars | 20.51g | 82% | |
| Dietary Fiber | 2.3g | 9% | |
| Protein | 2.16g | 4% | |
| Vitamin C | 35.5mg | 59% | |
| Calcium | 63.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 38.47 Kcal (161 kJ) | ||
| Calories from fat | 0.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 3.11mg | 0% | |
| Potassium | 124.5mg | 9% | |
| Total Carbs | 8.15g | 9% | |
| Sugars | 5.92g | 82% | |
| Dietary Fiber | 0.66g | 9% | |
| Protein | 0.62g | 4% | |
| Vitamin C | 10.2mg | 59% | |
| Calcium | 18.4mg | 6% | |
* 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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