Zucchini Pickles Recipe

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Ingredients:

Serving

2 lb firm fresh zucchini , cut into 1/4-inch slices
2 small onions, sliced
1/4 cup canning salt
3 cups white vinegar
2 cups sugar
2 tsp mustard seed
1 tsp celery seed
1 tsp turmeric

Directions:

Combine zucchini and onions in a large bowl; sprinkle with canning salt and cover with cold water. Let stand for 2 hours; rinse and drain.
In a large saucepan, bring the remaining ingredients to a boil. Pour over zucchini and onions; cover and let stand for 2 hours.
Transfer to a large saucepan. Bring to a boil; reduce heat and simmer for 5 minutes. Carefully pack hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: about 4 half-pints.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	84.03 Kcal (352 kJ)
Calories from fat	1.22 Kcal
		% Daily Value*
Total Fat	0.14g	0%
Sodium	445.95mg	19%
Potassium	281.23mg	6%
Total Carbs	17.7g	6%
Sugars	15.07g	60%
Dietary Fiber	0.82g	3%
Protein	1.89g	4%
Vitamin C	20mg	33%
Iron	0.7mg	4%
Calcium	19.9mg	2%

Amount Per 100 g
Calories	66.43 Kcal (278 kJ)
Calories from fat	0.96 Kcal
		% Daily Value*
Total Fat	0.11g	0%
Sodium	352.54mg	19%
Potassium	222.32mg	6%
Total Carbs	13.99g	6%
Sugars	11.92g	60%
Dietary Fiber	0.64g	3%
Protein	1.49g	4%
Vitamin C	15.8mg	33%
Iron	0.6mg	4%
Calcium	15.7mg	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.

Tastes

salty
savory
bitter
sweet

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