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Zucchini Pickles

Zucchini Pickles
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Serves 8-12| Hands-On Time: | Total Time:

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.
By August, 2002

Nutritional Information

  • Per Serving
  • Calories 25Calories From Fat 0%
  • Calcium 12mg
  • Carbohydrate 6g
  • Cholesterol 0mg
  • Fat 0g
  • Fiber 1g
  • Iron 0mg
  • Protein 1mg
  • Sat Fat 0g
  • Sodium 873mg
What does this mean? See Nutrition 101 .

Quick Tip

Apple and paring knife
Use a paring knife to cut fruits and vegetables.

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