10 Ingredients
  • 4 large zucchini squash (2 1/2 lb.)
  • 4 large yellow squash (1 1/4 lb.)
  • 1 (8-oz.) onion, halved vertically and cut crosswise into 1/4-inch slices (curved strips)
  • 1/3 cup canning-and-pickling salt
  • Ice cubes
  • 2 cups white vinegar (5% acidity)
  • 2 cups sugar
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon ground turmeric
Nutrition
521
26% daily value
4 servings
                                       
                                            high-​fiber, low-​fat, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

2% 1

Saturated

1% 0

Trans

- 0

Monounsaturated

- 0

Polyunsaturated

- 0

Carbs

42% 125

Carbs (net)

- 119

Fiber

21% 5

Sugars

- 109

Sugars, added

- 100

Protein

10% 5

Cholesterol

- 0

Sodium

68% 1632

Calcium

11% 106

Magnesium

22% 93

Potassium

25% 1167

Iron

12% 2

Zinc

11% 1

Phosphorus

24% 167

Vitamin A

5% 46

Vitamin C

71% 64

Thiamin (B1)

25% 0

Riboflavin (B2)

23% 0

Niacin (B3)

13% 2

Vitamin B6

52% 1

Folate equivalent (total)

23% 94

Folate (food)

- 94

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

2% 0

Vitamin K

10% 12
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