Zucchini Pickle Ribbons
Try this Zucchini Pickle Ribbons recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 c sugar
- 2 ts salt
- 1 c water
- 1 ts tumeric
- 1 c cider vinegar
- 8 fresh dill sprigs
- 1/2 ts crushed red pepper (i used a
- 3 garlic cloves, peeled
- 3 md zucchini (about 1 1/2 lbs),
- 1 ts mustard seeds
- 1 c thinly sliced onion
- Carbohydrate 170.88936 g
- Cholesterol 0 mg
- Fat 1.29376 g
- Fiber 5.80820005702972 g
- Protein 3.19506 g
- Saturated Fat 0.26164 g
- Serving Size 1 1 Serving (474g)
- Sodium 18.1543333333333 mg
- Sugar 165.08115994297 g
- Trans Fat 0.15344 g
- Calories 689 calories
Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, simmer, uncovered, 15 minutes. Combine zucchini and onion in a large bowl; pour hot vinegar mixture over vegetables. Cover and let stand at room temperature 3 hours. Chill 8 hours before serving. Yield: 21 servings Posted to fatfree digest V96 #253 From: "Katherine L. Rodman" <afn25136@afn.org> Date: Thu, 12 Sep 1996 19:18:52 -0400
