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Инструкции
- Sprinkle 1/2 c. canning salt over dry squash. Soak 1 hour. Wash salt off real good. Mix 3 c. sugar, 2 c. vinegar, 2 tsp. mustard seeds, 1 tsp. pickling spice and 2 tsp. celery seed. Bring to a boil. Add in squash, pepper and onion and mix. Boil 2 min. Put in jars and seal. Turn jars upside down. Ready to eat when cool.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1456g | |
| Calories 298 | |
| Calories from Fat 20 | 7% |
| Total Fat 2.42g | 3% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 37mg | 2% |
| Potassium 3235mg | 92% |
| Total Carbs 66.21g | 18% |
| Dietary Fiber 19.6g | 65% |
| Sugars 37.04g | 25% |
| Protein 16.03g | 26% |
