Directions:
- In a large bowl, combine the vegetables; sprinkle with salt and cover with cold water. Let stand for 3 hours; rinse and drain.
- In a large saucepan, bring the remaining ingredients to a boil. Stir in zucchini mixture and return to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer to a large bowl; cool to room temperature. Cover and refrigerate for at least 2 days. Yield: 4 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 46.64 Kcal (195 kJ) | ||
| Calories from fat | 0.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 886.94mg | 37% | |
| Potassium | 353.12mg | 8% | |
| Total Carbs | 9.8g | 3% | |
| Sugars | 6.73g | 27% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 2.11g | 4% | |
| Vitamin C | 31mg | 52% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 23.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 40.76 Kcal (171 kJ) | ||
| Calories from fat | 0.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 775.09mg | 37% | |
| Potassium | 308.59mg | 8% | |
| Total Carbs | 8.57g | 3% | |
| Sugars | 5.88g | 27% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 1.85g | 4% | |
| Vitamin C | 27.1mg | 52% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 20.8mg | 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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