Bread & Butter Zucchini Pickles #2 Recipe
Servings: 10
Ingredients
- 3 sliced onions
- 5 lbs. cucumber size zucchini, unpeeled, sliced thin
- 1/2 c. salt
- Ice
- 3 c. vinegar
- 3 c. sugar
- 2 teaspoon turmeric
- 2 teaspoon celery seed
- 2 teaspoon mustard seed
- 1 teaspoon ginger
- 1/2 teaspoon pepper
Directions
- Sprinkle salt over zucchini and onions. Toss to distribute salt. Cover with ice. Let stand 3 hrs. Drain and rinse with cool water. Combine remaining ingredients and bring to boil. Add in onions and zucchini, simmer till they change color and are tender. Put in warm sterile jars and seal. Process in boiling water bath for 15 min. Pimento can be added for color. Makes about 5 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 10 servings | |
| Calories 286 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.63g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5668mg | 236% |
| Potassium 347mg | 10% |
| Total Carbs 67.79g | 18% |
| Dietary Fiber 1.9g | 6% |
| Sugars 63.84g | 43% |
| Protein 1.59g | 3% |
