Directions:
- In a one quart jar with a tight fitting lid, combine the zucchini, yellow squash, bell pepper and the onion.
- In a saucepan combine the vinegar, sugar, oil and the salt.
- Bring mixture to a boil and then stir in the garlic.
- Pour the mixture over the vegetables; close the jar, and turn it upside down to coat the vegetables with the marinade.
- Turn the jar every 6 hours for 24 hours.
- Drain the vegetables, and serve them either chilled or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.37 Kcal (567 kJ) | ||
| Calories from fat | 83.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.33g | 14% | |
|---|---|---|---|
| Sodium | 196.94mg | 8% | |
| Potassium | 70.35mg | 1% | |
| Total Carbs | 12.14g | 4% | |
| Sugars | 10.91g | 44% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 0.29g | 1% | |
| Vitamin C | 22.6mg | 38% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.5mg | 47% | |
| Calcium | 6.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 170.12 Kcal (712 kJ) | ||
| Calories from fat | 105.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.73g | 14% | |
|---|---|---|---|
| Sodium | 247.49mg | 8% | |
| Potassium | 88.4mg | 1% | |
| Total Carbs | 15.26g | 4% | |
| Sugars | 13.71g | 44% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 0.36g | 1% | |
| Vitamin C | 28.4mg | 38% | |
| Vitamin A | 0.6mg | 16% | |
| Iron | 10.6mg | 47% | |
| Calcium | 8.3mg | 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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