These refrigerator pickles keep for several weeks. They are delicious with pork or sandwiches.
- Portion size 4 servings
- Credits : August 2009
Ingredients
Method
Cut each zucchini into six 4- x 1/2-inch (10 x 1 x 1 cm) sticks, retaining some skin on each.In each of four 2-cup (500 mL) glass jars, place 1 clove garlic, 1 tsp (5 mL) mustard seeds and tsp (2 mL) hot pepper flakes. Pack sticks tightly into jars.
Meanwhile, in small saucepan, bring vinegar, sugar, salt and 1 cup (250 mL) water to boil; boil for 10 minutes. Pour over zucchini. Seal and refrigerate for one week. (Make-ahead: Refrigerate for up to 1 month.)
Makes four 2-cup (500 mL) jars, each with 9 pickles.
Nutritional facts per pickle: about
- Sodium 419 mg
- Protein trace
- Calories 17.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 5 g
%RDI
- Iron 1.0
- Folate 2.0
- Vitamin A 3.0
- Vitamin C 2.0
