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Sweet Zucchini Pickles





Yields
Makes about 6 cups

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.

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories33
% Daily Value *
Sodium 99mg5%
Total Carbohydrate 8.6g4%

Dietary Fiber 0.3g2%
Protein 0.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.