Pickled Zucchini Recipe

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Ingredients:

Serving

Directions:

Thinly slice the zucchini and lemon cucumbers. Cut the red onions into thin crescents.
In a non-reactive bowl combine the zucchini, lemon cucumbers, red onion and salt. Set aside for 30 minutes. After the thirty minutes are complete, rinse and drain the vegetables well in a colander.
Meanwhile, stem and seed the bell peppers. Remove the membrane. Thinly slice them into long slivers.
In a 5-quart non-reactive pot bring the apple cider vinegar, sugar and pickling spices to a rolling boil. Boil until sugar has dissolved.
Remove from heat and add the bell peppers and zucchini mixture. Mix well.
Spoon into glass jars that have a tight fitting lid. Set aside to cool slightly then cover and refrigerate.
Chill at least 24 hours or up to 6 weeks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	50.63 Kcal (212 kJ)
Calories from fat	0.07 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	196.89mg	8%
Potassium	300.86mg	6%
Total Carbs	10.59g	4%
Sugars	7.81g	31%
Dietary Fiber	1.09g	4%
Protein	1.83g	4%
Vitamin C	39.9mg	67%
Vitamin A	0.5mg	16%
Iron	9mg	50%
Calcium	16.8mg	2%

Amount Per 100 g
Calories	35.88 Kcal (150 kJ)
Calories from fat	0.05 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	139.52mg	8%
Potassium	213.19mg	6%
Total Carbs	7.5g	4%
Sugars	5.53g	31%
Dietary Fiber	0.77g	4%
Protein	1.3g	4%
Vitamin C	28.3mg	67%
Vitamin A	0.3mg	16%
Iron	6.4mg	50%
Calcium	11.9mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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