Directions:
- Put the squash in a large pot and salt heavily. Let stand for one hour.
- Drain the liquid from the squash. Take paper towels and wipe thoroughly until most of the salt is removed. Do not wash the squash!
- Prepare the brine and place in a large pot.
- Add the green pepper and bring to a boil.
- Add squash and onion.
- Return to a boil.
- Remove from heat.
- Put in jars leaving 1/2 headspace.
- Place lids, screw on bands finger-tight and process in a boiling water bath (5 minutes up to 1000 feet in elevation; 10 minutes from 1001 to 6000 feet; 15 minutes >6000 feet)
- Let jars cool; store in a cool, dark place.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.35 Kcal (759 kJ) | ||
| Calories from fat | 2.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.23g | 0% | |
|---|---|---|---|
| Cholesterol | 0.48mg | 0% | |
| Sodium | 43.21mg | 2% | |
| Potassium | 392.02mg | 8% | |
| Total Carbs | 42.67g | 14% | |
| Sugars | 37.1g | 148% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 2.13g | 4% | |
| Vitamin C | 19.8mg | 33% | |
| Iron | 0.1mg | 1% | |
| Calcium | 28.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 67.76 Kcal (284 kJ) | ||
| Calories from fat | 0.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Cholesterol | 0.18mg | 0% | |
| Sodium | 16.15mg | 2% | |
| Potassium | 146.47mg | 8% | |
| Total Carbs | 15.94g | 14% | |
| Sugars | 13.86g | 148% | |
| Dietary Fiber | 0.31g | 3% | |
| Protein | 0.8g | 4% | |
| Vitamin C | 7.4mg | 33% | |
| Calcium | 10.7mg | 3% | |
* 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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