Freezer Bread & Butter Zucchini Chips

4
Servings
60m
Prep Time
0m
Cook Time
1h
Ready In


"These are crunchy pickles. Another great way to use up your abundance of zucchini. Resting time is 2 hours. "

Original recipe yields 4 servings
OK

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 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.

Related

Axe

I really enjoyed these. They seem a wee bit labour intensive, so I think I will double the recipe next time, just to increase the yield for the amount of time it took. The only thing keeping me from giving it 5 stars was that I was thinking of a way to make them a bit more crisp. I think I'll cut the Zucchini a little thicker next time. Definitely will make again! Thanks for posting!

review by:
(25 Sep 2012)