Zucchini Bread and Butter Pickles Recipe

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Ingredients:

Serving

18 small zucchini
4 medium onions
4 cups vinegar
4 cups sugar
4 tsp pickling salt
1 1/2 tbsp celery seeds
4 tsp turmeric

Directions:

Thinly slice the zucchini and onions.
Mix together the vinegar, sugar, salt, celery seed, and turmeric in a large pot; bring to a boil.
Cook for 5 minutes, then add zucchini and onions and return to a boil.
Remove from heat.
Pack mixture into sterilized pint jars, leaving 1/2 headspace.
Adjust caps.
Process in a water bath canner for 10 minutes.
When cool, check jars for proper seal; refrigerate any that do not seal promptly.
Store others in a cool, dry place; pickles taste best after aging several weeks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	581.38 Kcal (2434 kJ)
Calories from fat	7.46 Kcal
		% Daily Value*
Total Fat	0.83g	1%
Sodium	2343.26mg	98%
Potassium	485.12mg	10%
Total Carbs	133.81g	45%
Sugars	122.09g	488%
Dietary Fiber	3.45g	14%
Protein	3.2g	6%
Vitamin C	25.5mg	43%
Iron	2.5mg	14%
Calcium	99.7mg	10%

Amount Per 100 g
Calories	110.08 Kcal (461 kJ)
Calories from fat	1.41 Kcal
		% Daily Value*
Total Fat	0.16g	1%
Sodium	443.68mg	98%
Potassium	91.85mg	10%
Total Carbs	25.34g	45%
Sugars	23.12g	488%
Dietary Fiber	0.65g	14%
Protein	0.61g	6%
Vitamin C	4.8mg	43%
Iron	0.5mg	14%
Calcium	18.9mg	10%

* 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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Recipe Tags

Weightwatchers Points

11

Points
15

PointsPlus

Good Points

fat free,
saturated fat free,
cholesterol free

Bad Points

High in Sodium,
High in Sugar

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