Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery Seed | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Coriander | 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
- Half a zucchini
- A cucumber
- Half an onion
- 1 cup cider vinegar
- ½ cup sugar (replace with 2 tbsp stevia, if using a stevia mixture four times sweeter than sugar)
- salt
- cloves
- celery seed
- a little ground mustard
- freshly ground coriander
Directions
Use a grater, mandolin slicer, or food processor to finely shred the vegetables. Place in a 3 quart saucepan with lid.
In a bowl or measuring cup mix the vinegar, sugar or stevia, and spices. Stir until sugar and salt are dissolved and then pour the mixture into the saucepan over the shredded vegetables.
Simmer on the stove for 45 mins. to an hour. Stir for even cooking approximately every fifteen minutes.
After allowing to cool pick cloves out if whole cloves were used. Drain, pack into a jar with tongs, and refrigerate.
Category:Relish Recipes