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Zucchini (or Cucumber) Pickles
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Zucchini (or Cucumber) Pickles

5 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 qt thin slices unpeeled small zucchini or cucumbers
2 medium onions, peeled and thinly sliced
1/4 cup canning salt
2 cups white vinegar
2 cups sugar
3 Tbsp mixed pickling spices
1 tsp turmeric
1/2 tsp dry mustard
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Let's Make It
1
Combine zucchini (or cucumbers) and onion. Sprinkle with salt, cover with cold water and let stand 2 hours.
2
Drain; rinse with fresh water and drain again. Combine remaining ingredients in an enamelware or stainless steel pot. NO ALUMINUM and bring to a boil. Cook 2 minutes.
3
Add zucchini (or cucumber) and onions, remove from heat and let stand 2 hours. Bring again to boiling and cook 8 minutes. Ladle hot into sterilized pint jars and process in a boiling water bath for 5 minutes to ensure a seal.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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