Directions:
- In a medium saucepan, combine the vinegar, 1/2 cup water, chilies, ginger, sugar, and salt. Bring to a boil and simmer until the sugar and salt dissolve, about 2 minutes.
- Remove from heat. Add the red pepper flakes and let sit for 15 minutes.
- Place the zucchini in a large bowl. Pour in the vinegar brine and let sit at room temperature for 1 hour, stirring occasionally. Zucchini pickles can be kept in the refrigerator for 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7.28 Kcal (30 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 133.3mg | 6% | |
| Potassium | 12.92mg | 0% | |
| Total Carbs | 1.72g | 1% | |
| Sugars | 1.31g | 5% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 0.08g | 0% | |
| Vitamin C | 1.1mg | 2% | |
| Calcium | 0.6mg | 0% | |
| Amount Per 100 g | |||
| Calories | 21.36 Kcal (89 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 390.95mg | 6% | |
| Potassium | 37.9mg | 0% | |
| Total Carbs | 5.04g | 1% | |
| Sugars | 3.85g | 5% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 0.25g | 0% | |
| Vitamin C | 3.2mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 1.8mg | 0% | |
* 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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