Zucchini Pickles Recipe

Summary

Difficulty LevelBit DifficultHealth IndexJust Enjoy
CourseMethod
VegetarianMain Ingredient

Ingredients

 Vinegar2 Cup (32 tbs)
 Dill seed2 Teaspoon
 Sugar3⁄4 Cup (12 tbs)
 Celery seed1 Teaspoon
 Pickling salt1⁄4 Cup (4 tbs)
 Turmeric1 Teaspoon
 Ground mustard1⁄2 Teaspoon
 Unpeeled zucchini2 Quart, sliced
 Onions1 Quart, sliced

Nutrition Facts

Serving size: Complete recipe

Calories 1421 Calories from Fat 63

% Daily Value*

Total Fat 8 g11.6%

Saturated Fat 1.4 g7.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 23540.5 mg980.9%

Total Carbohydrates 313 g104.4%

Dietary Fiber 40.6 g162.6%

Sugars 223.1 g

Protein 36 g72.4%

Vitamin A 76.2% Vitamin C 659.9%

Calcium 79.5% Iron 82.9%

*Based on a 2000 Calorie diet

Directions

Place everything except vegetables in a heavy kettle; bring to a boil.
Pour over zucchini and onion and let stand approximately 1 hour.
Place again in heavy kettle; bring to a boil; reduce heat and simmer 3 minutes.
Pack at once into hot, sterilized jars to within 1/8 inch from the top.
Wipe jar rim clean and seal at once with sterilized ring and lid.
Repeat with remaining pickles.
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