Directions:
- In large bowl layer 1/3 zucchini, 1/3 ice, 1/3 salt. Repeat layering two more times. Weight down with heavy plate. Allow to sit at room temperature for 3 hours.
- Remove any of the remaining ice, and drain zucchini in colander.
- In large pot combine vinegar, water, sugar and crushed red pepper. Bring to a boil over medium heat. Boil for 1 minute. Reduce heat to low to keep warm.
- To each hot sterlized pint jars add one red chilie pepper, one green chilie pepper, one bay leaf, 1 teaspoon black peppercorns, and 1/2 teaspoon mustard seed. Pack zucchini into jars leaving 1/2 headspace.
- Pot hot vinegar mixture into jars, leaving 1/2 headspace. Remove any bubbles. Wipe rims and add lids.
- Process in water bath for 10 minute, start timing once water is boiling.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 378.38 Kcal (1584 kJ) | ||
| Calories from fat | 81.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.04g | 14% | |
|---|---|---|---|
| Cholesterol | 6.37mg | 2% | |
| Sodium | 14354.07mg | 598% | |
| Potassium | 4338.67mg | 92% | |
| Total Carbs | 31.59g | 11% | |
| Sugars | 2.01g | 8% | |
| Dietary Fiber | 11.05g | 44% | |
| Protein | 28.91g | 58% | |
| Vitamin C | 327.9mg | 546% | |
| Iron | 9.9mg | 55% | |
| Calcium | 280.7mg | 28% | |
| Amount Per 100 g | |||
| Calories | 17.58 Kcal (74 kJ) | ||
| Calories from fat | 3.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.42g | 14% | |
|---|---|---|---|
| Cholesterol | 0.3mg | 2% | |
| Sodium | 667.02mg | 598% | |
| Potassium | 201.61mg | 92% | |
| Total Carbs | 1.47g | 11% | |
| Sugars | 0.09g | 8% | |
| Dietary Fiber | 0.51g | 44% | |
| Protein | 1.34g | 58% | |
| Vitamin C | 15.2mg | 546% | |
| Iron | 0.5mg | 55% | |
| Calcium | 13mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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