Sweet Zucchini Pickles
Because Chuck Allen is a retired chef, hostesses expect more from him than a bouquet. He finds these zucchini pickles make a fine house gift. They are almost as pretty as flowers and last a lot longer--up to six weeks in the refrigerator.
How to Make It
Step 1
1
Trim and discard zucchini ends. Thinly slice zucchini.
Step 2
2
Peel onion and cut in half lengthwise, then vertically into thin slivers.
Step 3
3
Mix zucchini, onion, and salt. Let stand 30 minutes. Rinse well and drain.
Step 4
4
Meanwhile, stem, seed, and cut red bell peppers into thin slivers about 2 inches long.
Step 5
5
In a 4- to 5-quart pan over high heat, bring vinegar, sugar, and pickling spice to a boil. Add bell peppers and zucchini-onion mixture. Remove from heat and mix well.
Step 6
6
Spoon vegetables and liquid into jars, cover, and let cool. Chill at least 24 hours or up to 6 weeks.
Step 7
7
Nutritional analysis per 1/4 cup.
Ingredients
4 zucchini (1/4 lb. each)
1 red onion (1/2 lb.)
1 teaspoon salt
2 red or yellow bell peppers (or 1 of each; 1/2 lb. total)
2 cups cider vinegar
2/3 cup sugar
2 tablespoons pickling spice
Directions
Step 1
1
Trim and discard zucchini ends. Thinly slice zucchini.
Step 2
2
Peel onion and cut in half lengthwise, then vertically into thin slivers.
Step 3
3
Mix zucchini, onion, and salt. Let stand 30 minutes. Rinse well and drain.
Step 4
4
Meanwhile, stem, seed, and cut red bell peppers into thin slivers about 2 inches long.
Step 5
5
In a 4- to 5-quart pan over high heat, bring vinegar, sugar, and pickling spice to a boil. Add bell peppers and zucchini-onion mixture. Remove from heat and mix well.
Step 6
6
Spoon vegetables and liquid into jars, cover, and let cool. Chill at least 24 hours or up to 6 weeks.
Step 7
7
Nutritional analysis per 1/4 cup.
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