Quick Zucchini Pickles
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Nutritional Info |
|
|---|---|
| Per pickle: about | - |
| cal | 17 |
| pro | 0 |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 5 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 419 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 3 |
| vit C | 2 |
| folate | 2 |
- Preparation time: 6 minutes
- Cook time : 10 minutes. Chill: 1 week
- Total time : PT16M
- Portion size: four 2-cup (500 mL) jars
Ingredients
- 6 6yellow zucchiniyellow zucchinis or green zucchinis
- 4 4cloves garlic
- 4 tsp 4tspmustard seeds
- 2 tsp 2tsphot pepper flakes
- 3 cups 3cupswhite vinegar
- 1 cup 1cupgranulated sugar
- 1/4 cup 1/4cuppickling salt
Preparation
Cut each zucchini into six 4- x 1/2- x 1/2-inch (10 x 1 x 1 cm) sticks, retaining some skin on each.
In each of four 2-cup (500 mL) glass jars, place 1 clove garlic, 1 tsp (5 mL) mustard seeds and 1/2 tsp (2 mL) hot pepper flakes. Pack zucchini sticks tightly into jars.
Meanwhile, in small saucepan, bring vinegar, sugar, salt and 1 cup (250 mL) water to boil; boil for 10 minutes. Pour over zucchini. Seal and refrigerate for 1 week or for up to 3 weeks.
Makes: four 2-cup (500 mL) jars
