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Ingredientes
- 4 quarts. sliced med. squash
- 6 med. white onions, sliced
- 2 green peppers, minced
- 1 red pepper, minced
- 3 cloves garlic
- 1/3 c. coarse pickling salt
- 5 c. sugar
- 1 1/2 teaspoon turmeric
- 1 1/2 teaspoon celery seed
- 2 tbsp. mustard seed
- 3 c. cider vinegar
Direcciones
- Don't pare squash. Slice thin. Add in onions, peppers, whole garlic and add in salt. Cover with cracked ice, mix thoroughly. Let stand 3 hrs. Drain thoroughly.
- Combine sugar, turmeric, celery seed, mustard seed and vinegar. Pour over squash mix and heat just to boil. Seal in warm sterilized jars. Makes 8 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 12 servings | |
| Calories 395 | |
| Calories from Fat 8 | 2% |
| Total Fat 0.99g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3153mg | 131% |
| Potassium 565mg | 16% |
| Total Carbs 95.69g | 26% |
| Dietary Fiber 3.2g | 11% |
| Sugars 89.62g | 60% |
| Protein 3.07g | 5% |
