Zucchini Pickles Recipe

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Ingredients:

Serving

1 1/2 cups rice vinegar
2 serrano chilies, halved and seeded (use 1 for milder flavor)
1 1- inch piece fresh ginger, peeled and cut into thirds
2 tbsp sugar
1 tbsp kosher salt
1/2 tsp red pepper flakes
3 medium zucchini , cut into 1/4-inch slices

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	22.29 Kcal (93 kJ)
Calories from fat	0.05 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	399.96mg	17%
Potassium	41.05mg	1%
Total Carbs	5.26g	2%
Sugars	3.95g	16%
Dietary Fiber	0.1g	0%
Protein	0.26g	1%
Vitamin C	3.3mg	6%
Iron	0.1mg	0%
Calcium	1.9mg	0%

Amount Per 100 g
Calories	21.67 Kcal (91 kJ)
Calories from fat	0.05 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	388.93mg	17%
Potassium	39.92mg	1%
Total Carbs	5.11g	2%
Sugars	3.84g	16%
Dietary Fiber	0.1g	0%
Protein	0.26g	1%
Vitamin C	3.2mg	6%
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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

0.4

Points
1

PointsPlus

Good Points

low calorie,
fat free,
saturated fat free,
cholesterol free

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