Zucchini picklesSubmitted by: STEPHHAYES227
IntroductionThe nutrition is with the pickling liquid so actually the calories are a little less but real no way to figure this out The nutrition is with the pickling liquid so actually the calories are a little less but real no way to figure this out
zucchini 3.5lbs sliced
Granulated Sugar, 1.5 cup (remove)
Dill weed, fresh, 1 cup sprigs (remove)
Bay Leaf, 2 tbsp, crumbled (remove)
Garlic, 2 clove (remove)
Pepper, black, 3 tbsp (remove)
Mustard seed, yellow, 1 tbsp (remove)
Onions, raw, 3 medium (2-1/2" dia)
Make the pickling syrup by adding vinegar, sugar and all spices except the fresh dill, you can also use a premade pickling spice.
bring mix to a boil and then simmer for 10 minutes covered. take of heat and let steep while the veggies are brining in the salt. Rinse the veggies, press to get moisture out. Bring the syrup back up to a boil take off the heat, add the veggies and cover. Let sit for 2 hours. Place fresh dill in the mixutre and then add to mason jars. Store in fridge for up to 4 weeks, or process according to standard canning practices.
Serving Size: 1/4 cup
Number of Servings: 30
Recipe submitted by SparkPeople user STEPHHAYES227.