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    You are in: Home / Recipes / Zucchini and Sweet Pepper Refrigerator Pickles Recipe
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    Zucchini and Sweet Pepper Refrigerator Pickles

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 55 mins

    3 hrs 45 mins

    10 mins

    Coppercloud's Note:

    From B&G canning mag. Prep time include 3 hour soak time.bthese are to be chilled for1-2 days before eating.

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    Ingredients:

    Yield:

    Pints

    Units: US | Metric

    Directions:

    1. 1
      In large bowl, combine zucchini, peppers and onion. Sprinkle with salt, toss gently. Add enough cold water to cover vegetables. Cover and stand at room temperature for 3 hours.
    2. 2
      Drain with colander and rinse with cold water. Drain.
    3. 3
      In large pot, combine vinegar, 3 cups water and sugar. Bring to a boil, stirring until sugar dissolves. Remove from heat.
    4. 4
      Pack vegetables into sterlized pint jars. Poor hot vinegar mixture into jars. Cool 30 minutes, seal and label with date and store in fridge.
    5. 5
      Chill 1-2 days before eating. Stor in fridge up to one month.

    Ratings & Reviews:

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    Nutritional Facts for Zucchini and Sweet Pepper Refrigerator Pickles

    Serving Size: 1 (3397 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 560.3
     
    Calories from Fat 7
    25%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1424.6 mg
    59%
    Total Carbohydrate 134.3 g
    44%
    Dietary Fiber 3.9 g
    15%
    Sugars 129.1 g
    516%
    Protein 3.0 g
    6%

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