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Name: Pickled Zucchini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 ts Celery seeds; 3 Peppers, green, fine chopped; 1/2 c Salt; 5 c Vinegar, cider; 1 Cinnamon stick, broken into; 5 c Sugar; 2 tb Mustard seed; 8 Onions, thinly sliced; 1 ga Zucchini, cut into 1/2-inch; 4 4 pieces; Slices; 1 1/2 ts Tumeric

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INGREDIENTS

2 ts Celery seeds
3 Peppers, green, fine chopped
1/2 c Salt
5 c Vinegar, cider
1 Cinnamon stick, broken into
5 c Sugar
2 tb Mustard seed
8 Onions, thinly sliced
1 ga Zucchini, cut into 1/2-inch
4 4 pieces
Slices
1 1/2 ts Tumeric

INSTRUCTIONS

In a large crock, layer the vegetables and salt. Weight it down and let stand in refrigerator 6 hours. 2-Drain the vegetables, rinse them and drain again. 3-Put the remaining ingredients in a large kettle and bring to a boil. Simmer for 10 minutes, then add the vegetables and remove from heat immediately. 4-Turn into hot, sterilized jars and seal. Process 5 minutes.

NOTES

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Nutrition

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Serving Size: 1 Serving (561g)
Recipe Makes: 8 Servings

Calories: 1552
Calories from Fat: 17 (1%)

Amt Per Serving		% DV

	Total Fat 1.9g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 17mg		1 %
Potassium 405.9mg		11 %
Total Carbohydrate 391.2g		115 %
	Dietary Fiber 6.1g	24 %
	Sugars, other 385.1g
Protein 3.2g		5 %
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.

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Calories per serving: 1552

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