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Pickled Squash

Pickled Squash Recipe

  • 1/4 cup salt
  • 2 1/2 pounds young yellow squash and zucchini, sliced into rounds
  • 1 green bell pepper, seeded and sliced into strips
  • 2 small onions, thinly sliced
  • 2 1/4 cups white sugar
  • 2 cups distilled white vinegar
  • 2 teaspoons mustard seed
  • 1 teaspoon ground turmeric
  • 1 teaspoon celery seed
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 524
Total Fat 1.5g
Saturated Fat 0.2g
Cholesterol 0mg
Sodium 6986mg
Total Carbohydrate 129.8g
Dietary Fiber 6.9g
Sugars 114.7g
Protein 3.9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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