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Zucchini Pickles

Ingredients
  Zucchini 2 Pound
  Onions 1⁄2 Pound
  Salt 1⁄2 Cup (8 tbs)
  Sugar 2 Cup (32 tbs)
  Cider vinegar 2 Cup (32 tbs)
  Celery seeds 1 Teaspoon
  Ground turmeric 1 Teaspoon
  Prepared mustard 1⁄2 Teaspoon
  Mustard seeds 2 Teaspoon
Directions

Wash zucchini and cut into thin slices.
Peel and quarter onions and cut into thin slices.
Cover with water and add salt.
Let stand for 2 hours, then drain.
Bring to a boil the sugar, vinegar, and spices and pour over the vegetables.
Let stand for 2 hours.
Boil for 5 minutes and pack in 4 hot sterilized pint jars.
Seal.
Makes 4 pints.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Servings: 
4

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Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 493 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.5%

Saturated Fat 0.21 g1.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1009.6 mg42.1%

Total Carbohydrates 116 g38.7%

Dietary Fiber 4.3 g17%

Sugars 106.9 g

Protein 4 g8.7%

Vitamin A 9.1% Vitamin C 72.3%

Calcium 9.5% Iron 13.9%

*Based on a 2000 Calorie diet

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Zucchini Pickles Recipe