Martha Stewart Pickled Zucchini Ribbons - 1 pt, 16g carbs, 1g fiber

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Martha Stewart Pickled Zucchini Ribbons - 1 pt, 16g

carbs, 1g fiber

 

Recipe By :

Serving Size : 32 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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2 pounds medium zucchini

2 medium onions

2 tablespoons coarse salt

1 quart cider vinegar

2 cups sugar

1 tablespoon dry mustard

1 tablespoon yellow mustard seed

1 1/2 teaspoons turmeric

1 teaspoon ground cumin

 

Using a mandoline or sharp knife, cut zucchini

lengthwise into 1/8-inch-thick slices. Halve onions

lengthwise, and cut into 1/8-inch-thick slices.

Transfer vegetables to a colander set in a bowl. Toss

well with salt. Refrigerate 1 hour.

 

Meanwhile, bring vinegar, sugar, and spices to a boil

in a medium saucepan, stirring. Reduce heat; simmer 5

minutes. Let cool completely, about 30 minutes.

 

Rinse zucchini and onions well, and drain. Pat dry

between paper towels.

 

Transfer zucchini and onions to a large bowl; pour in

brine. Transfer to airtight containers; refrigerate at

least 1 week (pickles will keep 3 weeks more).

 

Makes 2 quarts (32 quarter-cup servings)

 

Description:

" 1 pt "

Source:

" 2007 Martha Stewart Living "

S(MC format by Chupa Babi):

" 12.27.07 "

Yield:

" 2 quarts "

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Per Serving (excluding unknown items): 62 Calories;

trace Fat (2.8% calories from fat); 1g Protein; 16g

Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 354mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0

Vegetable; 0 Fat; 1 Other Carbohydrates.

 

NOTES : Bright-hued sweet vegetable pickles are a

welcome change from typical sandwich toppers.

Paper-thin zucchini ribbons are tender-crisp. Be sure

to let the brine cool completely before pouring it

over the thinly sliced vegetables. If submerged in hot

liquid, the zucchini will quickly turn soggy and won't

retain its shape or texture during pickling.

 

 

 

Nutr. Assoc. : 5663 0 0 0 0 0 0 0 0

 

 

 

 

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