Directions:
- Wash zucchini and cut into thin lengthwise slices.
- Cover with 1 inch water and 1/4 cup salt.
- Let stand for 2 hours.
- Drain thoroughly.
- Place celery seeds, and mustard seeds in a spice bag.
- Add spice bag to the water, vinegar, sugar and remaining 1/4 cup salt.
- Bring mixture to a boil.
- Pour hot brine over zucchini slices and allow to stand for 2 hours.
- Bring all ingredients to boiling point and cook for 5 minutes.
- Place zucchini slices and brine into 4 clean and hot pint jars, leaving 1/4 inch head space. To each jar add 1 head dill, 1/4 tsp cayenne, and 1 clove garlic. Seal.
- Process for 10 minutes in a boiling water bath.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.21 Kcal (449 kJ) | ||
| Calories from fat | 3.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.4g | 1% | |
|---|---|---|---|
| Sodium | 7086.15mg | 295% | |
| Potassium | 630.75mg | 13% | |
| Total Carbs | 20.43g | 7% | |
| Sugars | 14.78g | 59% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 3.87g | 8% | |
| Vitamin C | 43.1mg | 72% | |
| Iron | 1.8mg | 10% | |
| Calcium | 63.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 35.43 Kcal (148 kJ) | ||
| Calories from fat | 1.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 1% | |
|---|---|---|---|
| Sodium | 2342.14mg | 295% | |
| Potassium | 208.48mg | 13% | |
| Total Carbs | 6.75g | 7% | |
| Sugars | 4.88g | 59% | |
| Dietary Fiber | 0.47g | 6% | |
| Protein | 1.28g | 8% | |
| Vitamin C | 14.2mg | 72% | |
| Iron | 0.6mg | 10% | |
| Calcium | 21mg | 6% | |
* 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.
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