Overnight Zucchini Pickles
Recipe: #30140
August 14, 2018
Categories: Snacks, Appetizers, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy Vegan, Vegetarian, Zucchini, more
"These are a great way to use up all that extra zucchini coming up in the garden. They are quick and easy to put together and ready the next day!!!"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (109.8 g)
- Calories 81.8
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 1167.1 mg
- Total Carbohydrate - 18.4 g
- Dietary Fiber - 0.5 g
- Sugars - 17.7 g
- Protein - 0.5 g
- Calcium - 12.8 mg
- Iron - 0.2 mg
- Vitamin C - 8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the zucchini rounds into a glass jar along with thyme sprigs and garlic clove, pour the lemon juice over the zucchini and set aside.
Step 2
Place the remaining ingredients into a pot and bring to a boil, stirring until salt and sugar is completely dissolved.
Step 3
Pour the vinegar mixture over the zucchini rounds and allow cooling completely before covering.
Step 4
Place in refrigerator overnight.
Step 5
Enjoy!
Tips
No special items needed.
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