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Sweet Pickled Baby Zucchini

Tasty and quick to put up. Great served alongside potatoes.

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Young zucchini canned in syrup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 % 0 g
Fats 11 % 1 g
Carbohydrates 89 % 8 g
40 kcal
GI: 38 / 0 / 63

Cooking method

  1. Step 1:

    Step 1

    In the bottom of each jar, place a clove of garlic, a little onion cut into rings, some carrot cut into rounds, a few sprigs of dill, and 2 tablespoons of vegetable oil.

  2. Step 2:

    Step 2

    Peel the zucchini, cut them lengthwise, and pack them into quart (1-liter) jars. Pour the hot syrup over them. SYRUP: for 2 quarts (2 liters) of water — 1 1/2 cups sugar, 1 cup vinegar, 3 tablespoons salt. Process (sterilize) the jars for 15 minutes.

  • This makes about seven quart jars. They come out crisp, sweet, and delicious.

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Dill greens - 38  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Young zucchini - 24  kcal/100g

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