Quick Zucchini Pickles
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Quick Zucchini PicklesVisit www.canadianliving.com for full recipe details.2 user reviews.
Nutritional Info |
|
|---|---|
| Per pickle: about | - |
| cal | 1717 cal |
| pro | 00 pro |
| total fat | 0 g0g total fat |
| sat. fat | 0 g0g sat. fat |
| carb | 5 g5g carb |
| fibre | 00 fibre |
| chol | 0 mg0mg chol |
| sodium | 419 mg419mg sodium |
| % RDI: | - |
| iron | 11 iron |
| vit A | 33 vit A |
| vit C | 22 vit C |
| folate | 22 folate |
- Preparation time: 6 minutes
- Cook time : 10 minutes. Chill: 1 week
- Total time : PT6M
Ingredients
- 6 yellow zucchinis 6 yellow zucchinis or green zucchinis
- 4 cloves garlic 4 cloves garlic
- 4 tsp mustard seeds 4 tsp mustard seeds
- 2 tsp hot pepper flakes 2 tsp hot pepper flakes
- 3 cups white vinegar 3 cups white vinegar
- 1 cup granulated sugar 1 cup granulated sugar
- 1/4 cup pickling salt 1/4 cup pickling 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
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
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