Ingredients:
- 4 zucchini (1/4 lb. each)
- 1 red onion (1/2 lb.)
- 2 red or yellow bell peppers (or 1 of each; 1/2 lb. total)
Directions:
- Trim and discard zucchini ends. Thinly slice zucchini.
- Peel onion and cut in half lengthwise, then vertically into thin slivers.
- Mix zucchini, onion, and salt. Let stand 30 minutes. Rinse well and drain.
- Meanwhile, stem, seed, and cut red bell peppers into thin slivers about 2 inches long.
- In a 4- to 5-quart pan over high heat, bring vinegar, sugar, and pickling spice to a boil. Add bell peppers and zucchini-onion mixture. Remove from heat and mix well.
- Spoon vegetables and liquid into jars, cover, and let cool. Chill at least 24 hours or up to 6 weeks.
- Nutritional analysis per 1/4 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 582 Kcal (2437 kJ) | ||
| Calories from fat | 2.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.29g | 0% | |
|---|---|---|---|
| Sodium | 2371.09mg | 99% | |
| Potassium | 1421.06mg | 30% | |
| Total Carbs | 120.76g | 40% | |
| Sugars | 94.66g | 379% | |
| Dietary Fiber | 8.87g | 35% | |
| Protein | 5.96g | 12% | |
| Vitamin C | 237.5mg | 396% | |
| Vitamin A | 4.5mg | 151% | |
| Iron | 79.8mg | 443% | |
| Calcium | 150.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 51.28 Kcal (215 kJ) | ||
| Calories from fat | 0.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 208.93mg | 99% | |
| Potassium | 125.22mg | 30% | |
| Total Carbs | 10.64g | 40% | |
| Sugars | 8.34g | 379% | |
| Dietary Fiber | 0.78g | 35% | |
| Protein | 0.52g | 12% | |
| Vitamin C | 20.9mg | 396% | |
| Vitamin A | 0.4mg | 151% | |
| Iron | 7mg | 443% | |
| Calcium | 13.3mg | 15% | |
* 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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