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Ingredientes
- 6 lb medium zucchini, thinly sliced
- 2 c. thinly sliced celery
- 2 c. minced onions
- 1/2 c. sugar
- 2 Tbsp. dillseeds
- 2 c. vinegar, 5% acidity
- 6 x cloves garlic, halved
Direcciones
- Combine vegetables in a large bowl; cover with ice cubes. Cover and let stand about 3 hrs. Drain well.
- Combine sugar, dillseeds, and vinegar in a large Dutch oven; bring to a boil over medium heat, stirring constantly. Add in vegetables and bring to a boil. Pack into warm sterilized jars, leaving 1/4-inch headspace. Add in 1 to 2 pcs of garlic per jar.
- Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 15 min.
- Yield: about 10 pints.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3648g | |
| Calories 1069 | |
| Calories from Fat 45 | 4% |
| Total Fat 5.33g | 7% |
| Saturated Fat 1.24g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 441mg | 18% |
| Potassium 8077mg | 231% |
| Total Carbs 228.47g | 61% |
| Dietary Fiber 36.5g | 122% |
| Sugars 162.22g | 108% |
| Protein 36.69g | 59% |
