Try this Zucchini Bread-And-Butter Pickles recipe, or contribute your own.
Suggest a better description1. Alternate layers of sliced succhini, onions and salt in a large glass bowl. Cover with ice cubes and let stand 1 1/2 hours. 2. Drain liquid and rinse. 3. Combine vinegar, sugar, mustard seed, dry mustard, turmeric, celery seed and peppercorns in a large saucepan and bring to a boil. 4. Add zucchini, onion and bell peppers. 5. Return to heat and bring to a boil. Remove the mixture from heat. 6. Pack hot vegetables into hot jars, leaving 1/4 inch head space. 7. Remove air bubbles with a non-metallic spatula. 8. Wipe jar rim clean. Place lid on jar. Screw band down evenly and firmly just until fingertip tight. 9. Process 10 minutes in a boiling water bath. This makes about 5 pints of pickles. Recipe from The Stratford Star (Oklahome) in Sammie Grays column, Thursday, August 22, l996. Posted to EAT-L Digest 03 Sep 96 From: "Kitty L. Chamness"
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Serving Size: 1 Serving (3692g) | ||
Recipe Makes: 1 | ||
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Calories: 5750 | ||
Calories from Fat: 186 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.6g | 27 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 37835.4mg | 1305 % | |
Potassium 4279.1mg | 113 % | |
Total Carbohydrate 1403.7g | 413 % | |
Dietary Fiber 44.8g | 179 % | |
Sugars, other 1358.9g | ||
Protein 40.5g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5750
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