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Add a photoServings: 1
Ingredients
- 1Â 1/2 c. yellow squash cut into 1/4 or possibly /12 inch chunks
- 1Â 1/2 c. water
- 1Â 1/2 c. distilled vinegar
- 2 tsp yellow mustard seed
- 1/2 tsp salt
Directions
- Place the squash chunks in a clean jar. combine the water and vinegar and pour over the chunks. Add in the mustard seeds and salt. Cap tightly and hold in the refrigerator for at least 3 days before using. It will keep for up to several weeks.
- Makes 1 qt.
- NOTES : This is delicious in cool vegetable soups or possibly in three bean salads.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 886g | |
| Calories 97 | |
| Calories from Fat 6 | 6% |
| Total Fat 0.69g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1301mg | 54% |
| Potassium 443mg | 13% |
| Total Carbs 6.07g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.77g | 3% |
| Protein 2.39g | 4% |
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