Food Faith Fitness · by Amelia Mapstone
Pickled Squash
NUTRITION · PER SERVING1465M COOK
CAL 27%·PRO 11%
CARBS 122G89% OF CAL
6G FIBER94G ADDED15G INTRINSIC8G OTHER109G TOTAL SUGAR
FAT 2G3% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp, tangy pickled yellow squash preserved with vinegar, sugar, and spices. Serve as a condiment or snack throughout the summer and fall.
condimentamerican🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 pounds yellow squash (thinly sliced)
- 1 medium white onion (thinly sliced)
- 3 1/2 tablespoons kosher salt
- 2 1/2 cups apple cider vinegar
- 1/2 cup water
- 1 cup granulated sugar
- 2 1/2 teaspoons ground mustard
- 3/4 teaspoon ground turmeric
At a glance
PER SERVING · TIME 1465M
CAL 27%·PRO 11%
CARBS 122G89% OF CAL
6G FIBER94G ADDED15G INTRINSIC8G OTHER109G TOTAL SUGAR
FAT 2G3% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 9260mg
- Total sugar
- 109g
- Added sugar
- 94g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1340mg
- Calcium
- 147mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 9260MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.