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    You are in: Home / Recipes / Zucchini Bread and Butter Pickles Recipe
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    Zucchini Bread and Butter Pickles

    Zucchini Bread and Butter Pickles. Photo by JustJanS

    1/1 Photo of Zucchini Bread and Butter Pickles

    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    30 mins

    3 mins

    JustJanS's Note:

    I found this on Taste and have made it a couple of times in an effort to use some of the tons of zucchini we have available right now. It's a great recipe! The three hours salting of the zucchini isn't included in the prep time.

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    Ingredients:

    Yield:

    250ml jar

    Units: US | Metric

    Directions:

    1. 1
      Slice zucchini diagonally into 5mm-thick slices (if you have a mandolin with a waffle-cutter attachment, you can use this to slice). Cut onions in half and, using a knife, thinly slice. Place vegetables in a bowl. Add salt and toss well to combine. Cover and refrigerate for 3 hours.
    2. 2
      Drain vegetables. Rinse very well under running water, then drain. Pat dry with paper towels then transfer to a clean stainless steel or heatproof glass bowl.
    3. 3
      Place remaining ingredients in a stainless steel saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil and simmer for 3 minutes. Immediately pour mixture over vegetables.
    4. 4
      Divide among sterilised jars and seal while hot. Cool to room temperature then store in the fridge for 2 days before eating, or for up to 2 months.

    Ratings & Reviews:

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    Nutritional Facts for Zucchini Bread and Butter Pickles

    Serving Size: 1 (2774 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 254.2
     
    Calories from Fat 9
    57%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 3569.7 mg
    148%
    Total Carbohydrate 58.0 g
    19%
    Dietary Fiber 2.6 g
    10%
    Sugars 53.3 g
    213%
    Protein 2.7 g
    5%

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