11 Ingredients
  • 2 pounds small zucchini (preferably about 4" or 8" long), trimmed
  • 4 tablespoons coarse sea salt or pickling salt, divided
  • 12 fresh dill sprigs
  • 2 teaspoons yellow or brown mustard seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon dill seeds
  • 1/4 teaspoon saffron threads
  • 4 garlic cloves, halved
  • 4 red jalapeños or Fresno chiles, split lengthwise
  • 2 1/2 cups white wine vinegar
  • 1/4 cup sugar
Nutrition
72
4% daily value
8 servings
                                       
                                            low-​fat, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

1% 1

Saturated

1% 0

Trans

- 0

Monounsaturated

- 0

Polyunsaturated

- 0

Carbs

4% 13

Carbs (net)

- 11

Fiber

7% 2

Sugars

- 10

Sugars, added

- 6

Protein

4% 2

Cholesterol

- 0

Sodium

21% 510

Calcium

4% 36

Magnesium

7% 30

Potassium

8% 388

Iron

5% 1

Zinc

5% 1

Phosphorus

9% 64

Vitamin A

3% 23

Vitamin C

59% 54

Thiamin (B1)

6% 0

Riboflavin (B2)

10% 0

Niacin (B3)

5% 1

Vitamin B6

25% 0

Folate equivalent (total)

8% 34

Folate (food)

- 34

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

2% 0

Vitamin K

7% 8

Sugar alcohols

- 0

Water

- 199
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