Zucchini Bread and Butter Pickles Recipe

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Ingredients:

Serving

Directions:

Slice zucchini diagonally into 5mm-thick slices (if you have a mandolin with a waffle-cutter attachment, you can use this to slice). Cut onions in half and, using a knife, thinly slice. Place vegetables in a bowl. Add salt and toss well to combine. Cover and refrigerate for 3 hours.
Drain vegetables. Rinse very well under running water, then drain. Pat dry with paper towels then transfer to a clean stainless steel or heatproof glass bowl.
Place remaining ingredients in a stainless steel saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil and simmer for 3 minutes. Immediately pour mixture over vegetables.
Divide among sterilised jars and seal while hot. Cool to room temperature then store in the fridge for 2 days before eating, or for up to 2 months.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	327.35 Kcal (1371 kJ)
Calories from fat	5.67 Kcal
		% Daily Value*
Total Fat	0.63g	1%
Sodium	4743mg	198%
Potassium	1150.47mg	24%
Total Carbs	75.09g	25%
Sugars	64.52g	258%
Dietary Fiber	3.74g	15%
Protein	7.25g	14%
Vitamin C	75mg	125%
Iron	3.2mg	18%
Calcium	127.5mg	13%

Amount Per 100 g
Calories	70.86 Kcal (297 kJ)
Calories from fat	1.23 Kcal
		% Daily Value*
Total Fat	0.14g	1%
Sodium	1026.7mg	198%
Potassium	249.04mg	24%
Total Carbs	16.25g	25%
Sugars	13.97g	258%
Dietary Fiber	0.81g	15%
Protein	1.57g	14%
Vitamin C	16.2mg	125%
Iron	0.7mg	18%
Calcium	27.6mg	13%

* 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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