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Ingredientes
- 8 c. sliced yellow squash, select sm. young squash
- 2 c. sliced onion
- 1 tbsp. salt
- 3/4 c. diced bell pepper
- 1 1/4 c. white vinegar
- 3/4 c. sugar
- 3/4 teaspoon celery seed
- 3/4 teaspoon mustard seed
Direcciones
- Combine squash and onions in large bowl. Sprinkle with salt and let stand 1 hour. Combine bell pepper, vinegar, sugar, celery seed and mustard seed in large pan and bring to boil. Add in squash and onions and bring to boil. Remove from heat, pack squash in jars and whatever liquid is left, pour on top. Makes 4 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 814g | |
| Recipe makes 2 servings | |
| Calories 450 | |
| Calories from Fat 13 | 3% |
| Total Fat 1.5g | 2% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3511mg | 146% |
| Potassium 1487mg | 42% |
| Total Carbs 103.3g | 28% |
| Dietary Fiber 7.5g | 25% |
| Sugars 90.56g | 60% |
| Protein 7.17g | 11% |
