Sweet Zucchini Pickles
Recipe: #10483
September 08, 2013
Categories: Side Dishes, Snacks, Onions, Canning/Preserving, Fat Free Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Zucchini, more
"These are tasty little morsels I find very addicting...."
Original is 36 servings
Ingredients
Nutritional
- Serving Size: 1 (105.4 g)
- Calories 81.9
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 794.8 mg
- Total Carbohydrate - 19.1 g
- Dietary Fiber - 0.6 g
- Sugars - 18.2 g
- Protein - 0.8 g
- Calcium - 20.1 mg
- Iron - 0.3 mg
- Vitamin C - 10.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the sliced zucchini and onions in a large bowl and sprinkle with the salt.
Step 2
Mix well then cover with ice cubes; let sit for 2 hours.
Step 3
Pour the zucchini and onions in a colander to drain the juices and rinse well; set aside.
Step 4
Mix together the vinegar, sugar, mustard and celery seed in a large pot and bring to a boil; continue to boil until sugar is dissolved.
Step 5
Meanwhile, sterilize your jars and snap lids.
Step 6
Place one clove garlic and one bay leaf in each sterilized jar.
Step 7
Pack the zucchini and onion mixture in the sterilized jars and pour the vinegar mixture into the jars, filling it to 1/4 inch below the rim.
Step 8
Add the snap lid, screw on the ring cover and allow to cool completely (the snap lid will snap into place as they cool).
Step 9
Store in a cool dark place.
Tips
- 4 (1)liter mason jars with snap lids and screw top rings.
1 Reviews
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