Zucchini Dill Pickles Recipe
Recipe By Martha Stewart-5
Put extra zucchini to good use as crunchy, savory pickles for burgers, to snack on, and there are so many other ways to enjoy them.
4.7
27 Rating -
Rate
Vegdiet
1hr 35minstotal
15minsPrep
1hr 35m.total
15m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Zucchini Dill Pickles Recipe
- 1 pound Baby zucchini, halved or quartered lengthwise
- As required Kosher salt
- 1/2 cup Lightly packed dill sprigs
- 1 cup Distilled white vinegar, plus more if needed
- 2 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Celery seeds
- 3 Cloves garlic, peeled and halved
- 1 Jalapeno or serrano pepper, halved lengthwise
- 2 tablespoon Sugar
Nutrition
value
value
381
calories per serving
14 g Fat18 g Protein55 g Carbs31 g FiberOther
Current Totals
- Fat14g
- Protein18g
- Carbs55g
- Fiber31g
MacroNutrients
- Carbs55g
- Protein18g
- Fiber31g
Fats
- Fat14g
Vitamins & Minerals
- Calcium1331mg
- Iron16mg
- Vitamin A637mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B61mg
- Vitamin B9107mcg
- Vitamin B120mcg
- Vitamin C93mg
- Vitamin E18mg
- Copper< 1mcg
- Magnesium317mg
- Manganese7mg
- Phosphorus342mg
- Selenium12mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart-5