Bread And Butter Zucchini Pickles Recipe
Servings: 10
Ingredients
- 4 quarts. zucchini, cut in slices or possibly strips
- 6 white onions, sliced
- 2 green peppers, minced
- 2 cloves garlic
- 5 c. flour
- 1 1/2 teaspoon turmeric
- 1 1/2 teaspoon celery seed
- 2 tbsp. mustard seed
- 3 c. cider vinegar
Directions
- Thoroughly wash and cut into slices 1/8-1/4 inch or possibly strips, the unpeeled zucchini. Add in onions, peppers, and whole garlic cloves. Add in 1/2 c. pure salt and cover with ice cubes. Mix thoroughly and let stand 3 hrs. Then rinse and drain thoroughly.
- Combine remaining ingredients and heat slowly just to a boil. Add in zucchini mix and bring slowly to a boil again. It should be slightly cooked yet crisp. Seal in warm, sterilized jars. Makes 8 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 404g | |
| Recipe makes 10 servings | |
| Calories 314 | |
| Calories from Fat 15 | 5% |
| Total Fat 1.8g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 764mg | 22% |
| Total Carbs 62.42g | 17% |
| Dietary Fiber 5.5g | 18% |
| Sugars 6.87g | 5% |
| Protein 10.23g | 16% |
