Quick Pickles

Name: Quick Pickles
Ingredients: 1 qt + 2 ¼ cup Vinegar (red wine); 1 qt + 2 ¼ cup Water; 2 ½ Tbsp Salt (kosher); 1/3 cup + 1 Tbsp Sugar (white); 3 lb + 7 oz Zucchini (unpeeled, julienne); 2 lb + 9 ½ oz Carrots (matchsticks); 3 lb + 12 oz Peppers (bell, green, raw, julienne); 3 lb + 3 ¼ oz Onion (red, sliced)

Print Recipe

Serving Size:

2 ounces

Yield: 25 servings

Source:

HealthySchoolRecipes.com

Ingredients

1 qt + 2 ¼ cup Vinegar, red wine
1 qt + 2 ¼ cup Water
2 ½ Tbsp Salt, kosher
1/3 cup + 1 Tbsp Sugar, white
3 lb + 7 oz Zucchini, unpeeled, julienne
2 lb + 9 ½ oz Carrots, matchsticks
3 lb + 12 oz Peppers, bell, green, raw, julienne
3 lb + 3 ¼ oz Onion, red, sliced

Instructions:

Bring water, vinegar, salt and sugar to a boil in a small pot.
Place zucchini, carrots, green peppers, and onions in a large bowl.
Pour pickling liquid over vegetables.
Marinate 1-2 hours or refrigerate up to 3 days.

Nutritional Analysis:

Calories: 127.53kcalCarbohydrates: 23.43gProtein: 4.51gFat: 1.29gSaturated Fat: 0.6gTrans Fat: 0gCholesterol: 3.19mgSodium: 629.24mgFiber: 4.17gSugar: 8.66g

Note:

Choose USDA foods whenever available to save on cost.