Dilled Zucchini Slices

300 mins (prep 30, cooking 270)
10 ingredients
4 servings
This is from a collection of Sheryl Arnolds recipes. Sheryl was not just a good cook, she had her own catering business and owned The Lunch Bucket, a popular Restaraunt here in the Sacramento Area back in the day. I use my mandolin to slice the zucchini, which makes short work of slicing them. The cooking time includes curing time.

Categories:  technique , water-baths , condiments,-etc. , easy , canning , jams-and-preserves , squash , vegetable ,
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Serving Size (617.23 g)
Servings 4
Amount per Serving
Calories 317.41 Calories from Fat 11.25
% Daily Value *
Total Fat 1.25g 7.71%
Saturated Fat 0.23g 4.55%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 11485.63mg 1914.27%
Total Carbohydrate 69.23g 92.3%
Dietary Fiber 2.8 g 44.77%
Sugars 59.71 g %
Protein 6.57g 52.57%
Vitamin A 1299.35IU% Vitamin C 78.79mg%
Calcium 93.87mg% Iron 2.75mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
mustard seeds, fresh dill