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Ingredients
US|METRIC
4 SERVINGS
- 2 1/4 lb. 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 Tbsp. olive oil
- 1/2 cup white vinegar (5% acidity)
- 1/3 cup granulated sugar
- 1 Tbsp. salt (we used sea salt, non-iodized)
- 2 1/4 lb. 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 Tbsp. olive oil
- 1/2 cup white vinegar (5% acidity)
- 1/3 cup granulated sugar
- 1 Tbsp. salt (we used sea salt, non-iodized)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium3600mg150% |
| Potassium1420mg41% |
| Protein6g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber6g24% |
| Sugars49g |
| 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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