Quick Pickled Zucchini

NATASHA'S KITCHEN
22Ingredients
15Minutes
360Calories

Ingredients

US|METRIC
  • 2 1/4 pounds zucchini (4 medium, green zucchini, yellow squash, or light green Mexican zucchini will work)
  • 3 cloves garlic (halved)
  • 3 bay leaves
  • 8 pepper corns
  • 1/4 cup fresh parsley (chopped)
  • 1/4 cup fresh dill (chopped)
  • 3 cups hot water (boiling)
  • 2 tablespoons olive oil
  • 1/2 cup white vinegar (5% acidity)
  • 1/3 cup granulated sugar
  • 1 tablespoon salt (we used sea salt, non-iodized)
  • 2 1/4 pounds zucchini (4 medium, green zucchini, yellow squash, or light green Mexican zucchini will work)
  • 3 cloves garlic (halved)
  • 3 bay leaves
  • 8 pepper corns
  • 1/4 cup fresh parsley (chopped)
  • 1/4 cup fresh dill (chopped)
  • 3 cups hot water (boiling)
  • 2 tablespoons olive oil
  • 1/2 cup white vinegar (5% acidity)
  • 1/3 cup granulated sugar
  • 1 tablespoon salt (we used sea salt, non-iodized)
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    NutritionView More

    360Calories
    Sodium150% DV3600mg
    Fat22% DV14g
    Protein12% DV6g
    Carbs17% DV52g
    Fiber24% DV6g
    Calories360Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium3600mg150%
    Potassium1420mg41%
    Protein6g12%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate52g17%
    Dietary Fiber6g24%
    Sugars49g98%
    Vitamin A35%
    Vitamin C180%
    Calcium15%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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