Directions:
- Sprinkle zucchini, summer squash and onion lightly with salt. Let stand in colander for 30 minutes. Rinse well with water; drain thoroughly. Pat dry with paper towels.
- Combine vinegar, sugar and pickling spice in a medium saucepan. Bring to a boil over high heat. Add carrots and bell pepper; bring to a boil. Remove from heat and cool to room temperature.
- Spoon zucchini, summer squash, onion and corrot mixture into sterilized jars; cover and refrigerate for up to 3 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.32 Kcal (299 kJ) | ||
| Calories from fat | 0.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 10.97mg | 0% | |
| Potassium | 297.8mg | 6% | |
| Total Carbs | 15.69g | 5% | |
| Sugars | 12.48g | 50% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 1.63g | 3% | |
| Vitamin C | 26.3mg | 44% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 21.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 57.46 Kcal (241 kJ) | ||
| Calories from fat | 0.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 8.84mg | 0% | |
| Potassium | 239.92mg | 6% | |
| Total Carbs | 12.64g | 5% | |
| Sugars | 10.05g | 50% | |
| Dietary Fiber | 0.97g | 5% | |
| Protein | 1.32g | 3% | |
| Vitamin C | 21.2mg | 44% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 3% | |
| Calcium | 17.3mg | 2% | |
* 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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