Crisp Zucchini Pickles Recipe

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Ingredients:

Serving

5 quarts cubed zucchini
1 quart sliced onion
1 head cauliflower , separated flowerets
2 green peppers, chopped
1 quart trimmed chopped green beans or 1 quart sliced peeled carrot
3 cloves garlic, halved
1/2 cup salt
6 cups sugar
5 1/2 cups vinegar
1/2 cup water
2 tbsp mustard seeds
2 tsp celery seeds
2 tsp turmeric

Directions:

In a large mixing bowl or crock, combine all the vegetables, including the garlic.
Sprinkle them with the salt; stir and let the vegetables stand three hours.
Drain well.
Combine the sugar, vinegar, water and spices in a large preserving kettle and heat to boiling.
Stir in the vegetables and heat again to boiling.
Pack the vegetables into clean, hot pint jars to within 1/2-inch of each jar's top.
Pour in the hot liquid to within 1/2-inch of each top.
Wipe off the tops and threads of the jars with a damp cloth.
Put on prepared lids and seal as the manufacturer directs.
Process in a boiling water bath for 15 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	785.52 Kcal (3289 kJ)
Calories from fat	9.1 Kcal
		% Daily Value*
Total Fat	1.01g	2%
Sodium	9502.66mg	396%
Potassium	4336.55mg	92%
Total Carbs	166.63g	56%
Sugars	126.81g	507%
Dietary Fiber	15.29g	61%
Protein	29.23g	58%
Vitamin C	363.3mg	605%
Iron	9.4mg	52%
Calcium	283.8mg	28%

Amount Per 100 g
Calories	52.83 Kcal (221 kJ)
Calories from fat	0.61 Kcal
		% Daily Value*
Total Fat	0.07g	2%
Sodium	639.15mg	396%
Potassium	291.67mg	92%
Total Carbs	11.21g	56%
Sugars	8.53g	507%
Dietary Fiber	1.03g	61%
Protein	1.97g	58%
Vitamin C	24.4mg	605%
Iron	0.6mg	52%
Calcium	19.1mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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