Canned Zucchini

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Canned Zucchini
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
344
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie344 cal.(16 %)
Protein22 g(22 %)
Fat3 g(3 %)
Carbohydrates47 g(31 %)
Sugar added20 g(80 %)
Roughage12.2 g(41 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E5.4 mg(45 %)
Vitamin K165.3 μg(276 %)
Vitamin B₁2.1 mg(210 %)
Vitamin B₂0.8 mg(73 %)
Niacin9.8 mg(82 %)
Vitamin B₆1.3 mg(93 %)
Folate120 μg(40 %)
Pantothenic acid0.9 mg(15 %)
Biotin22 μg(49 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C196 mg(206 %)
Potassium2,087 mg(52 %)
Calcium317 mg(32 %)
Magnesium228 mg(76 %)
Iron12.4 mg(83 %)
Iodine26 μg(13 %)
Zinc2.9 mg(36 %)
Saturated fatty acids0.8 g
Uric acid253 mg
Cholesterol0 mg
Complete sugar46 g

Ingredients

for
1
Ingredients
4 Zucchini
1 onion
6 ozs White vinegar
1 Tbsp sugar
1 tsp salt
2 Tbsps freshly cut parsley
1 tsp fresh thyme
How healthy are the main ingredients?
sugarparsleythymeZucchinionionsalt

Preparation steps

1.

Rinse preserving jar in hot water and drain on kitchen towel. Rinse and dry zucchini, trim the ends and slice. Peel and halve onion, cut into strips.

2.

Combine vinegar with 3/4 cup of water, sugar, and salt in a saucepan, bring to a boil. Add zucchini with onion and cook for about 1 minute. Lift vegetables from the broth and place together with herbs into preserving jars.  

3.

Bring broth to a boil again and pour over vegetables until everything is covered. 

4.

 Seal jars well and store in a cool and dark place. Let vegetables stand for 1 week before using.  

Comments

 
You mentioned sugar in the directions but there is no mention of sugar in the ingredient list
Cyndy from EAT SMARTER's picture
Thanks for catching that - we have added the missing sugar in the ingredients!
Nicky Oberndorfer's picture
do I have to use fresh parsley
Cyndy from EAT SMARTER's picture
Hi Nicky, You could certainly use dried parsley. Dried herbs have roughly double the potency of fresh so start with 1 tablespoon of dried parsley.

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