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    You are in: Home / Recipes / Hot and Spicy Zucchini Pickles Recipe
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    Hot and Spicy Zucchini Pickles

    Total Time:

    Prep Time:

    Cook Time:

    19 mins

    4 mins

    15 mins

    Coppercloud's Note:

    From B&G canning am. Prep time includes 3 hour sook .

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    Ingredients:

    Yield:

    Pint

    Units: US | Metric

    Directions:

    1. 1
      In large bowl layer 1/3 zucchini, 1/3 ice, 1/3 salt. Repeat layering two more times. Weight down with heavy plate. Allow to sit at room temperature for 3 hours.
    2. 2
      Remove any of the remaining ice, and drain zucchini in colander.
    3. 3
      In large pot combine vinegar, water, sugar and crushed red pepper. Bring to a boil over medium heat. Boil for 1 minute. Reduce heat to low to keep warm.
    4. 4
      To each hot sterlized pint jars add one red chilie pepper, one green chilie pepper, one bay leaf, 1 teaspoon black peppercorns, and 1/2 teaspoon mustard seed. Pack zucchini into jars leaving 1/2 headspace.
    5. 5
      Pot hot vinegar mixture into jars, leaving 1/2" headspace. Remove any bubbles. Wipe rims and add lids.
    6. 6
      Process in water bath for 10 minute, start timing once water is boiling.

    Ratings & Reviews:

    • on July 11, 2014

      This recipe looks delicious but in the directions it says to add sugar but there is no sugar listed. What is amount of sugar

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Hot and Spicy Zucchini Pickles

    Serving Size: 1 (4736 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 285.9
     
    Calories from Fat 12
    31%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 4755.7 mg
    198%
    Total Carbohydrate 61.6 g
    20%
    Dietary Fiber 3.4 g
    13%
    Sugars 58.4 g
    233%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    green serrano chilies

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