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Zucchini Pickles Recipe
|Zucchini||2 Pound, cut into 1/4-inch slices (Fresh And Firm)|
|Onions||2 Small, sliced|
|Canning salt||1⁄4 Cup (4 tbs) (Soaked in brine and brine discarded)|
|Vinegar||3 Cup (48 tbs) (5% Acidity)|
|Sugar||2 Cup (32 tbs)|
|Mustard seed||2 Teaspoon|
|Celery seed||1 Teaspoon|
Serving size: Complete recipe
Calories 2005 Calories from Fat 55
% Daily Value*
Total Fat 7 g10%
Saturated Fat 0.85 g4.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 137 mg5.7%
Total Carbohydrates 462 g154.1%
Dietary Fiber 17.3 g69.1%
Sugars 426.9 g
Protein 17 g34.9%
Vitamin A 36.6% Vitamin C 291.5%
Calcium 38.9% Iron 51.5%
*Based on a 2000 Calorie diet
Let stand for 2 hours; drain thoroughly.
Combine remaining ingredients; bring to a boil.
Pour over zucchini and onions; let stand for 2 hours.
Bring mixture to a boil; reduce heat and simmer for 5 minutes.
Carefully pack hot mixture into hot jars, leaving 1/4-in.headspace.
Remove air bubbles with a nonmetallic utensil.
Process for 15 minutes in a boiling-water canner.