Freezer Bread & Butter Zucchini Chips
Recipe: #6238
August 16, 2012
Categories: Condiments, Vegetables, Onions, Canning/Preserving, Freezer (OAMC), Stove Top, Fat Free, No Eggs, Vegan, Make it from scratch, Zucchini more
"These are crunchy pickles. Another great way to use up your abundance of zucchini. Resting time is 2 hours. "
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (259.6 g)
- Calories 206.2
- Total Fat - 0.5 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 902.8 mg
- Total Carbohydrate - 45.7 g
- Dietary Fiber - 1.9 g
- Sugars - 41.2 g
- Protein - 2.3 g
- Calcium - 57.3 mg
- Iron - 1.5 mg
- Vitamin C - 24.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine zucchini, onion and salt in large bowl.
Step 2
Toss to mix and set set aside for at least 2 hours.
Step 3
Drain but do not rinse.
Step 4
In a non-reactive pan, combine vinegar, sugar, turmeric, celery seed and pepper.
Step 5
Heat just enough to dissolve sugar.
Step 6
Pour over zucchini mixture and toss to mix.
Step 7
Pack into freezer containers.
Step 8
Freeze up to 6 months.
Tips & Variations
No special items needed.
Tags :
Condiments
Related
