Dilled Mushroom And Zucchini Pickles from Healthy Diabetic Recipes

Dilled Mushroom And Zucchini Pickles Recipe

Recipe Ingredients:

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

Recipe Instructions:

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 information per 1/2 cup: calories - 28, protein - 2 gm.,
fat - 0, carbohydrates - 5 gm.
1/2 cup equals 1 diabetic Vegetable exchange. If made with salt
substitute, 1/2 cup will contain 3 milligrams sodium.

FROM: Canning and Preserving without Sugar by: Norma M. MacRae, R.D.
copyright 1982. Formatted to MM by Trish McKenna.

Question: Do you think you could substitute whole, fresh green beans
for the zucchini?

Servings: 6

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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