Pickled Squash

Name: Pickled Squash
Total time: 300 min
Yield: 24 จำนวนจาน
Ingredients: 2 ½ pounds young yellow squash and zucchini, sliced into rounds; 🧅 2 small onions, thinly sliced; 1 green bell pepper, seeded and sliced into strips; 🧂 ¼ cup salt; 2 ¼ cups white sugar; 2 cups distilled white vinegar; 2 teaspoons mustard seed; 1 teaspoon ground turmeric; 1 teaspoon celery seed

แชร์

ค่าใช้จ่าย $10, บันทึก $5

แหล่งที่มา: Recommended by CookPal

300 นาที
24 จำนวนจาน
$10

Pickled Squash

แชร์

ค่าใช้จ่าย $10, บันทึก $5

แหล่งที่มา: Recommended by CookPal

300 นาที
24 จำนวนจาน
$10

ส่วนผสม

Main Ingredients
- 2 ½ pounds young yellow squash and zucchini, sliced into rounds
- 🧅 2 small onions, thinly sliced
- 1 green bell pepper, seeded and sliced into strips
Seasoning
- 🧂 ¼ cup salt
- 2 ¼ cups white sugar
- 2 cups distilled white vinegar
- 2 teaspoons mustard seed
- 1 teaspoon ground turmeric
- 1 teaspoon celery seed

ขั้นตอน

Combine squash, onions, and bell pepper in a large aluminum-free pot. Cover with salt and let stand for 2 hours to release liquid, stirring occasionally.

Just before the 2 hours are up, combine sugar, vinegar, mustard seed, turmeric, and celery seed in a medium saucepan. Bring to a boil.

Drain and pour briny liquid over salted vegetables in the pot. Let stand for 2 more hours.

Bring vegetable mixture to a boil. Reduce heat and simmer for about 5 minutes.

Ladle into 1-pint sterile jars, leaving 1/4 inch of headroom. Remove air bubbles and wipe the rims before sealing.

Process the jars in a simmering water bath for 10 minutes to seal completely.

สารอาหาร

ต่อ 1 จาน

🔥

แคลอรี่

1
โปรตีน
22
คาร์โบไฮเดรต
0
ไขมัน

💡 Use fresh summer squash for better texture and flavor.Rinse the salted vegetables thoroughly to avoid excessive salinity.Always ensure jars are properly sterilized to prevent spoilage.This recipe can be stored in a cool, dark place for long-term preservation.