Quick Zucchini Pickles

Author: Canadian Living

These refrigerator pickles keep for several weeks. They are delicious with pork or sandwiches.

  • Portion size 4 servings
  • Credits : August 2009

Ingredients

  • 6 yellow zucchinis
  • 6 green zucchinis
  • 4 cloves garlic
  • 4 teaspoons mustard seeds
  • 2 teaspoons hot pepper flakes
  • 3 cups white vinegar
  • 1 cup granulated sugar
  • 1/4 cup pickling salt

Method

Cut each zucchini into six 4- 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 tsp (2 mL) hot pepper flakes. Pack 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 one week. (Make-ahead: Refrigerate for up to 1 month.)

Makes four 2-cup (500 mL) jars, each with 9 pickles.

Nutritional facts per pickle: about

  • Sodium 419 mg
  • Protein trace
  • Calories 17.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 5 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quick Zucchini Pickles

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