Pickled Squash

Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe.

Step: 1

In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.

Step: 2

Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.

Step: 3

Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.

Per Serving: 525 calories; protein 3.9g; carbohydrates 129.8g; fat 1.5g; sodium 9.1mg.

Getting stay in and cook your food instead of dining out is good a step in the best direction if you’re more point on eating healthier. There’s no best way to know exactly what’s happen into the food you’re eat than by making it homemade Making the best of the main dish is only half the process , like that . And once you’ve mastering your chicken, steak, or fish, it’s time to make your attention to the ever- important side dishes.

A side dish would easily derail your health goals, as sweetness , sodium, fat, and calories would all get than high quickly if you’re not careful . But with our healthy side dish recipes, you won’t ever run into that mistakes .