Freezer Bread & Butter Zucchini Chips
Recipe: #6238
August 16, 2012
"These are crunchy pickles. Another great way to use up your abundance of zucchini. Resting time is 2 hours. "
Original is 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
No special items needed.
1 Reviews
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