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Ingredientes
- 8 med. squash, sliced
- 6 med. white onions, sliced
- 2 bell peppers
- 3 clove garlic
- 1/3 c. salt
Direcciones
- Fold in dish pan. Cover with crushed ice. Mix well; let stand 3 hrs. Drain well. Remove garlic.
- Mix: 3 c. cider vinegar 1 1/2 teaspoon turmeric 1 1/2 teaspoon celery seed 2 tbsp. mustard seed
- Mix well and pour over squash mix. Bring to a boil. Fill warm jars 1/2 inch from top. Adjust lids and process in boiling water bath for 5 min. Start timing when water starts to boil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1191g | |
| Recipe makes 2 servings | |
| Calories 274 | |
| Calories from Fat 17 | 6% |
| Total Fat 1.95g | 2% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18893mg | 787% |
| Potassium 2610mg | 75% |
| Total Carbs 59.87g | 16% |
| Dietary Fiber 15.4g | 51% |
| Sugars 33.12g | 22% |
| Protein 13.49g | 22% |
