Spicy Squash Pickles Recipe

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Ingredients

Count

Nutrition

453

Calories

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Ingredients:

Serving

3/4 lb zucchini , cut into 1/4-inch-thick slices
3/4 lb yellow squash , cut into 1/4-inch-thick slices
2 tsp kosher salt, divided
1/2 cup thinly sliced sweet onion (such as vidalia)
1 cup water
1 cup cider vinegar
1/4 cup maple syrup
1/4 to 1/2 tsp crushed red pepper

Directions:

Place a wire rack on a baking sheet. Arrange zucchini and squash slices on rack; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Rinse well under cold water; pat dry with paper towels. Place zucchini, squash, and onion in a medium glass bowl.
Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small saucepan; bring to a boil, and pour over vegetables. Weigh down vegetables with a plate. Cover and refrigerate at least 2 hours or overnight. Drain or serve with a slotted spoon.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	453.13 Kcal (1897 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	4353.89mg	181%
Potassium	2743.9mg	58%
Total Carbs	95.32g	32%
Sugars	73.13g	293%
Dietary Fiber	4.62g	18%
Protein	14.8g	30%
Vitamin C	140.5mg	234%
Iron	3.4mg	19%
Calcium	246.6mg	25%

Amount Per 100 g
Calories	33.2 Kcal (139 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	319.04mg	181%
Potassium	201.06mg	58%
Total Carbs	6.98g	32%
Sugars	5.36g	293%
Dietary Fiber	0.34g	18%
Protein	1.08g	30%
Vitamin C	10.3mg	234%
Iron	0.2mg	19%
Calcium	18.1mg	25%

* 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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