Suzy's Favorite Zucchini Pickles
Yield
6 servingsPrep
15 minCook
35 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
zucchini
cut into 1 inch cubes |
|
| 1 | cup |
white vinegar
|
|
| 1 ½ | cups |
sugar
granulated |
|
| 2 | each |
cinnamon sticks
|
*
|
| 20 | each |
cloves
whole |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
zucchini
cut into 1 inch cubes |
|
| 237 | ml |
white vinegar
|
|
| 355 | ml |
sugar
granulated |
|
| 2 | each |
cinnamon sticks
|
*
|
| 2E+1 | each |
cloves
whole |
*
|
Directions
Wash the zucchini and cut the ends off, then cut into approximately 1½-inch cubes.
Boil the vinegar, sugar, cinnamon sticks and cloves for 10 minutes to make a thin syrup.
Add the zucchini cubes and gently boil for no more than 10 minutes.
Remove the cubes with a slotted spoon and put into clean jars.
Boil the vinegar mixture for 15 minutes longer so it will become syrupy and pour the hot mixture over the cubes in the jar.
Cool then place lid on jar and refrigerate.
