Try this Zucchini Chow Chow recipe, or contribute your own.
Suggest a better descriptionSprinkle zucchini, summer squash and onion lightly with salt; let stand in colander 30 minutes. Rinse well with cold water; drain thoroughly. Pat dry with paper towels. Combine vinegar, sugar and pickling spice in medium saucepan. Bring to a boil over high heat. Add carrots to bell pepper; bring to a boil. Remove from heat; cool to room temperature. Spoon zucchini, summer squash, onion and carrot mixture into sterilized jars; cover and refrigerate up to 3 weeks. Makes 24 1/4 cup servings. Recipe by: cooking magazine--unknown Posted to MC-Recipe Digest V1 #643 by L979@aol.com on Jun 11, 1997
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 127 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5mg | 0 % | |
Potassium 51.1mg | 1 % | |
Total Carbohydrate 32.4g | 10 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 32.1g | ||
Protein 0.2g | 0 % | |
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: 127
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