Zucchini Pickles Recipe

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Zucchini Pickles
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Ingredients:

Directions:

  1. In a medium saucepan, combine the vinegar, 1/2 cup water, chilies, ginger, sugar, and salt. Bring to a boil and simmer until the sugar and salt dissolve, about 2 minutes. Remove from heat. Add the red pepper flakes and let sit for 15 minutes.
  2. Place the zucchini in a large bowl. Pour in the vinegar brine and let sit at room temperature for 1 hour, stirring occasionally. Zucchini pickles can be kept in the refrigerator for 1 week.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 22.29 Kcal (93 kJ)
Calories from fat 0.05 Kcal
% Daily Value*
Total Fat 0.01g 0%
Sodium 399.96mg 17%
Potassium 41.05mg 1%
Total Carbs 5.26g 2%
Sugars 3.95g 16%
Dietary Fiber 0.1g 0%
Protein 0.26g 1%
Vitamin C 3.3mg 6%
Iron 0.1mg 0%
Calcium 1.9mg 0%
Amount Per 100 g
Calories 21.67 Kcal (91 kJ)
Calories from fat 0.05 Kcal
% Daily Value*
Total Fat 0.01g 0%
Sodium 388.93mg 17%
Potassium 39.92mg 1%
Total Carbs 5.11g 2%
Sugars 3.84g 16%
Dietary Fiber 0.1g 0%
Protein 0.26g 1%
Vitamin C 3.2mg 6%
Iron 0.1mg 0%
Calcium 1.8mg 0%

* 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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Recipe Tags

Weightwatchers Points

  • 0.4
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free

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