Try this Zucchini Pickles recipe, or contribute your own.
Suggest a better descriptionSlice zucchini and onions into a large ceramic bowl. Toss with salt; cover with ice water. Let stand for two hours; drain thoroughly. Combine remaining ingredients in a saucepan and bring to a boil. Simmer five minutes. Pour vinegar mixture over zucchini and onions, tossing to coat. Let stand two hours. Bring to a boil and cook for five minutes. Pack into four sterilized pint jars. Seal and process in boiling water bath for 10 minutes. Makes 64 two-tablespoon servings. Recipe By : Elizabeth Powell From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 64 Servings | ||
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Calories: 78 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1mg | 0 % | |
Potassium 18.5mg | 0 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 19.3g | ||
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: 78
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