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Zucchini Pickles

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Ingredients
  Small zucchini 2 Pound
  Onions 2 Medium
  Salt 1⁄4 Cup (4 tbs) (Soaked in brine and brine discarded)
  White vinegar 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Celery seeds 1 Teaspoon
  Mustard seeds 1 Teaspoon
  Ground turmeric 1 Teaspoon
  Powdered mustard 1⁄2 Teaspoon
Directions

Wash zucchini.
Cut unpeeled zucchini and peeled onions into very thin slices and drop into crock or bowl.
Cover with water and add salt.
Let stand for 1 hour; drain.
Mix remaining ingredients and bring to boil.
Pour over zucchini and onion.
Let stand for 1 hour.
Put in kettle and bring to boil and cook for 3 minutes.
Pack into hot sterilized jars and seal.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Storage: 
Preserving
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Your rating: None
4.13846
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1150 Calories from Fat 44

% Daily Value*

Total Fat 5 g8.1%

Saturated Fat 0.85 g4.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 166 mg6.9%

Total Carbohydrates 276 g92.1%

Dietary Fiber 19.4 g77.5%

Sugars 233.5 g

Protein 18 g36.1%

Vitamin A 36.6% Vitamin C 311.7%

Calcium 35.6% Iron 49.3%

*Based on a 2000 Calorie diet

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Zucchini Pickles Recipe