Try this Dilled Zucchini Pickles recipe, or contribute your own.
Suggest a better descriptionMix zcucchini, celery, onions and salt. Place a layer of ice on top. Cover andlet stand 3 hours. Drain well. Combine sugar, dill seed and vinegar and heat to boiling, stirrng constantly. Stir in vegetables and heat to a rolling boil, stir several times. Ladle into hot sterilized jars. Put 1 or 2 pices of garlic in each jar and seal. Recipe by: Colorado Cache Cookbook Posted to JEWISH-FOOD digest by boxersrock@juno.com (Sheryl Donner) on Aug 16, 1998,
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Serving Size: 1 Serving (4673g) | ||
Recipe Makes: 1 | ||
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Calories: 5520 | ||
Calories from Fat: 92 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 410.3mg | 14 % | |
Potassium 8892.9mg | 234 % | |
Total Carbohydrate 1375.9g | 405 % | |
Dietary Fiber 61.1g | 245 % | |
Sugars, other 1314.8g | ||
Protein 47.9g | 68 % | |
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: 5520
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