Vegan Deli - Polish Sweet and Sour Zucchini Pickles

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Polish Sweet and Sour Zucchini Pickles

 

Recipe By :Joanne Stepaniak

Serving Size : 6 Preparation Time :0:00

Categories : Pickles & Relishes Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 small zucchini -- sliced into 1/4-inch rounds

1 white onion -- cut in half and thinly sliced

1 cup apple cider vinegar

2 tablespoons sugar

1/4 teaspoon whole yellow mustard seeds

1/4 teaspoon whole celery seeds

1/4 teaspoon ground turmeric

 

Layer the sliced zucchini and onion in a 1-quart jar. Combine the vinegar,

sugar, mustard seeds, celery seeds, and turmeric in a saucepan, and bring to a

boil. Pour immediately over the zucchini and onions; the liquid should cover

them completely. Cool.

 

Put the lid on the jar, and store in the refrigerator. The pickles will be ready

to eat in 24 to 48 hours, but will keep for several weeks.

 

Source:

" The Vegan Deli "

S(Formatted by):

" Nancy Braswell, Mar-16-2001 "

Copyright:

" Jan. 2001, Book Pub Co; ISBN - 1570671095 "

Yield:

" 1 pound "

 

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Per Serving (excluding unknown items): 44 Calories; trace Fat (4.1% calories

from fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;

1/2 Other Carbohydrates.

 

NOTES : Author's note: Polish Jews are famous for their sweet and sour dishes.

This simple pickle is representative of those tantalizing flavors.

Nutr. Assoc. : 26408 0 0 0 939 20209 0