Sweet Zucchini Pickles

Because Chuck Allen is a retired chef, hostesses expect more from him than a bouquet. He finds these zucchini pickles make a fine house gift. They are almost as pretty as flowers and last a lot longer--up to six weeks in the refrigerator.

Yield: Makes about 6 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 33
  • Protein: 0.4g
  • Carbohydrate: 8.6g
  • Fiber: 0.3g
  • Sodium: 99mg


  • 4 zucchini (1/4 lb. each)
  • 1 red onion (1/2 lb.)
  • 1 teaspoon salt
  • 2 red or yellow bell peppers (or 1 of each; 1/2 lb. total)
  • 2 cups cider vinegar
  • 2/3 cup sugar
  • 2 tablespoons pickling spice


  1. 1. Trim and discard zucchini ends. Thinly slice zucchini.
  2. 2. Peel onion and cut in half lengthwise, then vertically into thin slivers.
  3. 3. Mix zucchini, onion, and salt. Let stand 30 minutes. Rinse well and drain.
  4. 4. Meanwhile, stem, seed, and cut red bell peppers into thin slivers about 2 inches long.
  5. 5. In a 4- to 5-quart pan over high heat, bring vinegar, sugar, and pickling spice to a boil. Add bell peppers and zucchini-onion mixture. Remove from heat and mix well.
  6. 6. Spoon vegetables and liquid into jars, cover, and let cool. Chill at least 24 hours or up to 6 weeks.
  7. Nutritional analysis per 1/4 cup.
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