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Add a photoToo many zucchini - what to do? A recipe by Chuck Allen (Palm Springs) caught my eye. Expectations are high from this retired chef, so he takes this recipe as a hostess gift. It is as colorful as it is delicious and lasts about 6 weeks refrigerated. The only thing I added was small cauliflowerettes. What an attractive conversation starter this makes in a perky presentation jar!
Ingredients
- 4 zucchini (1/4 lb. each)
- 1 red onion (1/2 lb.)
- 1 teaspoon salt
- 2 red or yellow bell peppers (or 1 of each; 1/2 lb. total)
- 1 cup small cauliflowerettes
- 2 cups cider vinegar
- 2/3 cup sugar
- 2 tablespoons pickling spice
Directions
- Trim and discard zucchini ends. Thinly slice zucchini.
- Peel onion and cut in half lengthwise, then vertically into thin slivers.
- Mix zucchini, onion, and salt. Let stand 30 minutes. Rinse well and drain.
- Meanwhile, stem, seed, and cut red bell peppers into thin slivers about 2 inches long.
- In a 4- to 5-quart pan over high heat, bring vinegar, sugar, and pickling spice to a boil. Add bell peppers, cauliflowerettes and zucchini-onion mixture. Remove from heat and mix well.
- Spoon vegetables and liquid into jars, cover, and let cool. Chill at least 24 hours or up to 6 weeks.
- Yield about 6 cups (twenty-four 1/4 cup servings).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 24 servings | |
| Calories 35 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 102mg | 4% |
| Potassium 117mg | 3% |
| Total Carbs 7.76g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 6.6g | 4% |
| Protein 0.52g | 1% |
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