Dilled Mushroom And Zucchini Pickles

Dilled Mushroom And Zucchini Pickles

Serves: 6
 
 
Vegetarian Recipes
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Dilled Mushroom And Zucchini Pickles, you'll need:
  • 3 (to
  • 6) hot peppers or chili peppers [red or green]
  • 1 qt White vinegar
  • 1 cup Water
  • 1/2 cup Noniodized pickling salt OR salt substitute
  • 3 tsp Dill
  • 3 cup Mushrooms cut in
  • 1/4-inch slices
  • 3 cup Zucchini slices
  • 1/8-inch slices
  • 6 small Cloves garlic

Method

  • 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 Facts (Per Serving)
No nutritional facts available.
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