Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
83
Calories
2g
Protein
0g
Fat
19g
Carbs
Counts 8 of 11 ingredients — the other 3 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 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Dill Seed | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Saffron | 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 small zucchini (preferably about 4" or 8" long), trimmed
- 4 tablespoons coarse sea salt or pickling salt, divided
- 12 fresh dill sprigs
- 2 teaspoons yellow or brown mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon dill seeds
- 1/4 teaspoon saffron threads
- 4 garlic cloves, halved
- 4 red jalapeños or Fresno chiles, split lengthwise
- 2 1/2 cups white wine vinegar
- 1/4 cup sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes