Dilled Mushroom And Zucchini Pickles Recipe

Dilled Mushroom And Zucchini Pickles Recipe Ingredients :

3.00 (to 6) hot peppers or chili
1.00 qt White vinegar
1.00 c Water
0.50 c Noniodized pickling salt OR
3.00 ts Dill
3.00 c Mushrooms cut in 1/4-inch s
3.00 c Zucchini slices, 1/8-inch s
6.00 sm Cloves garlic

Dilled Mushroom And Zucchini Pickles Recipe Instructions :

Remove stems and seeds from peppers; cut in half
if using 3. Combine vinegar, water, and salt in
saucepan; bring to boil and keep hot. Place 1/4
teaspoon dill in bottom of each of 6 sterilized pint
jars. Pack mushroom and zucchini slices into jars, and
add 1 garlic clove and 1/2 to 1 hot pepper per jar.
Pour hot vinegar liquid over vegetables, leaving at
least 1 inch at the top; add remaining 1/4 teaspoon
dill per jar and secure lids. Process in hot water
bath for 30 minutes after water returns to boiling.
Allow to age several weeks before opening. Serve
chilled as relish, garnish, or finger food. Makes 6
pints.

Nutritional information per 1/2 cup: calories -
28, protein - 2 gm., fat - 0, carbohydrates - 5 gm.
1/2 cup equals 1 diabetic Vegetable exchange. If
made with salt substitute, 1/2 cup will contain 3
milligrams sodium.

FROM: Canning and Preserving without Sugar by:
Norma M. MacRae, R.D. copyright 1982. Formatted to MM
by Trish McKenna.

Question: Do you think you could substitute
whole, fresh green beans for the zucchini?



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Preparation Time: 0:00

6 : Servings