Flavorful Snack For Weight Loss

Zucchini Pickles

5
Average: 5 (1 vote)
(1 vote)
Zucchini Pickles

Zucchini Pickles - Easy and Tangy!

share Share
print
bookmark_border Copy URL
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
268
calories
Calories

Nutritional values

1 jar contains
(Percentage of daily recommendation)
Calorie268 cal.(13 %)
Protein22 g(22 %)
Fat3 g(3 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
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 %)
Niacin9.9 mg(83 %)
Vitamin B₆1.3 mg(93 %)
Folate120 μg(40 %)
Pantothenic acid0.9 mg(15 %)
Biotin22 μg(49 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C196 mg(206 %)
Potassium2,112 mg(53 %)
Calcium321 mg(32 %)
Magnesium234 mg(78 %)
Iron12.4 mg(83 %)
Iodine26 μg(13 %)
Zinc2.9 mg(36 %)
Saturated fatty acids0.8 g
Uric acid253 mg
Cholesterol0 mg
Complete sugar27 g

Ingredients

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

Preparation steps

1.

Rinse the jars in hot water and drain on a kitchen towel. Rinse the zucchini, remove the ends, and cut into slices. Peel and julienne the onion. 

2.

Bring the vinegar, approximately 7 ounces of water, the sugar, and salt to a boil in a saucepan. Add the zucchini and onion, and cook for 1 minutes. Remove the vegetables from the cooking liquid. Place the vegetables and the herbs in the jars. Return the cooking liquid to a boil, then pour over the vegetables. Add enough of the cooking liquid to ensure that everything is covered well. 

3.

Seal the jars, cool, and store in a cool, dark place. Let the vegetables infuse for at least 1 week before serving. 

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks