Photo: K8
Estimated Nutrition (whole recipe, rough)
581
Calories
15g
Protein
2g
Fat
124g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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
- =
- 10 cup zuccini, grated
- 4 cup onion, chopped
- 2 green peppers, grated
- 5 tbsp canning salt
- 2 1/2 cup white vinegar
- 5 cup sugar
- 2 tsp dry mustard
- 2 tsp celery seed
- 2 tsp turmeric
- 1 tbsp cornstarch
- 1/2 tsp pepper
- =
Directions
1
Use only fresh, firm med sized zuccini. Wash and dry, but do not peel. Grate removing large seeds. Mix zuccini, onions, green pepper and canning salt. Let sit overnight. Drain and rinse mixture in cold water. Put mixture in large kettel. Add vinegar and remaining ingredients. Bring to a rolling boil. Cook for 10 min. pack in hot sterilized pint jars. Cover with sterilized lids and hotwater process for 20 minutes. Ready to eat right away, but it"s better if it ages a few days
Recipe sourced from
fandom