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    You are in: Home / Recipes / Pickled Squash Recipe
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    Pickled Squash

    1/1 Photo of Pickled Squash

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    30 mins

    5 mins

    Mama's Kitchen (Hope)'s Note:

    Bread and butter type pickles made with yellow crookneck squash rather than cucumbers! You could use zucchini but the yellow squash looks so much prettier. A great way to use up that garden bounty and savor the taste of summer all year long! Can use all red or all green bell peppers if you prefer.

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    Serves: 36



    Units: US | Metric


    1. 1
      Combine squash and onion slices in a large enamel pot. Sprinkle with the salt. Stir to mix. Let stand 1 hour.
    2. 2
      Add water to a water bath canner and allow it to come to a boil while you complete next step.
    3. 3
      Add bell pepper, vinegar, sugar, celery seeds and mustard seeds and stir to mix. Bring to a boil and then fill pint jars with squash mixture. Remove any air bubbles, wipe jar rims and screw on lid and ring.
    4. 4
      Place hot filled jars in rack and into the now boiling water.
    5. 5
      When water returns to a boil with jars in it, process for 5 minutes, or 10 minutes for altitudes of 1,001 feet to 6,000 feet. Over 6,000 feet, process for 15 minutes.
    6. 6
      When time is up remove jars with a jar lifter and place on counter to cool and finish sealing. Refrigerate any jars that do not seal.

    Ratings & Reviews:


    Nutritional Facts for Pickled Squash

    Serving Size: 1 (73 g)

    Servings Per Recipe: 36

    Amount Per Serving
    % Daily Value
    Calories 87.8
    Calories from Fat 0
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 195.8 mg
    Total Carbohydrate 21.6 g
    Dietary Fiber 0.5 g
    Sugars 20.6 g
    Protein 0.4 g

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