Directions:
- In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain.
- In a large saucepan, combine the cornstarch, mustard, turmeric, celery seed and pepper. Gradually whisk in vinegar until blended. Stir in peppers and zucchini mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool. Cover and refrigerate for at least 4 hours before serving. Yield: 3 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 9.01 Kcal (38 kJ) | ||
| Calories from fat | 0.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 220.99mg | 9% | |
| Potassium | 128.12mg | 3% | |
| Total Carbs | 1.42g | 0% | |
| Sugars | 0.26g | 1% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 0.84g | 2% | |
| Vitamin C | 10.8mg | 18% | |
| Iron | 0.3mg | 2% | |
| Calcium | 7.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 26.13 Kcal (109 kJ) | ||
| Calories from fat | 0.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Sodium | 640.49mg | 9% | |
| Potassium | 371.34mg | 3% | |
| Total Carbs | 4.1g | 0% | |
| Sugars | 0.75g | 1% | |
| Dietary Fiber | 1.19g | 2% | |
| Protein | 2.43g | 2% | |
| Vitamin C | 31.4mg | 18% | |
| Iron | 0.9mg | 2% | |
| Calcium | 21.9mg | 1% | |
* 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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