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Ingredientes
- 4 1/2 lb zucchini
- 3 Tbsp. pickling salt
- 2 1/2 c. white vinegar
- 1 1/4 c. sugar
- 1 tsp celery seed
- 1 tsp dill seed
- 1 med cooking onion thinly sliced
- 4 x garlic cloves
- 4 sprg dill weed
Direcciones
- Wash zucchini, retaining peel and removing ends; quarter lengthwise; cut quarters in half. Layer zucchini and salt in a large glass, stainless steel or possibly enamel bowl; let stand 1 hour.
- Fill boiling water canner with water. Place 4 clean pint mason jars in canner over high heat. Place snap lids in boiling water; boil 5 min to soften sealing compound.
- In stainless steel or possibly enamel saucepan, combine vinegar, sugar, celery and dill seeds; bring to a boil. Rinse zucchini in cool water; drain thoroughly, pat dry. Add in zucchini and onion to pickling liquid; bring to a boil; boil 5 min.
- Place 1 garlic clove and 1 large sprig of dill weed in a warm jar; pack zucchini and onion slices snugly in jar to within 3/4-inch of top rim. Add in boiling pickling liquid to cover vegetables to within 1/2-inch of top rim. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch. Wipe jar rim removing any stickiness. Center snap-lid on jar; apply screw band just till fingertip tight. Place jar in canner. Repeat for remaining vegetable and pickling liquid.
- Cover canner; return water to a boil; process 10 min for pint jars at altitudes up to 1000 feet. Remove jars. Cold 24 hrs. Check jar seals. (Sealed lids curve downward.) Remove screw bands. Wipe jars, label and store in a cold, dark place.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2969g | |
| Calories 1505 | |
| Calories from Fat 42 | 3% |
| Total Fat 4.99g | 6% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21188mg | 883% |
| Potassium 6177mg | 176% |
| Total Carbs 342.1g | 91% |
| Dietary Fiber 25.6g | 85% |
| Sugars 290.04g | 193% |
| Protein 28.39g | 45% |
