Photo: K8
Zucchini Pickles
10 ingredients
30 min + 5 min
3 quarts
openrecipes
"A great way to use all those zucchini your garden produced! Most of the time spent on this recipe is letting the ingredients stand."
Estimated Nutrition (whole recipe, rough)
130
Calories
3g
Protein
1g
Fat
29g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery Seed | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds zucchini, thinly sliced
- 1/2 pound onions, quartered and thinly sliced
- 1/4 cup salt
- 2 cups white sugar
- 2 cups apple cider vinegar
- 1 teaspoon celery seed
- 1 teaspoon ground turmeric
- 1 teaspoon prepared yellow mustard
- 2 teaspoons mustard seeds
- 3 1-quart canning jars with lids and rings
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes