Zucchini Pickles Recipe

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Ingredients:

Serving

Directions:

Thinly slice zucchini.
Quarter onions and thinly slice.
In large bowl, add enough water to cover zucchini and onions.
Stir in pickling salt.
Cover with ice for crisper vegetables.
Let stand at room temperature for 2 hours.
Drain, rinse and drain thoroughly.
In large pot combine the vinegar, sugar, mustard seed, celery seed, celery salt and tumeric.
Let stand 2 hours.
Bring to boil.
Reduce heat; simmer uncovered for 5 minutes.
Pack vegetables and liquid into clean, hot pint jars.
Wipe rims. Tighten lids.
Process in boiling water bath 15 minutes (start timing when water boils). Makes 6 pints.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	196.77 Kcal (824 kJ)
Calories from fat	1.62 Kcal
		% Daily Value*
Total Fat	0.18g	0%
Sodium	2366.53mg	99%
Potassium	642.88mg	14%
Total Carbs	43.82g	15%
Sugars	36.39g	146%
Dietary Fiber	2.75g	11%
Protein	4.29g	9%
Vitamin C	43.9mg	73%
Iron	1.3mg	7%
Calcium	50.8mg	5%

Amount Per 100 g
Calories	68.16 Kcal (285 kJ)
Calories from fat	0.56 Kcal
		% Daily Value*
Total Fat	0.06g	0%
Sodium	819.75mg	99%
Potassium	222.69mg	14%
Total Carbs	15.18g	15%
Sugars	12.61g	146%
Dietary Fiber	0.95g	11%
Protein	1.49g	9%
Vitamin C	15.2mg	73%
Iron	0.5mg	7%
Calcium	17.6mg	5%

* 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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