Iowa Girl Eats · by Kristin Porter★ 4.8 (6)
Refrigerator Zucchini Pickles
NUTRITION · PER SERVING1440M COOK
CAL 0%·PRO 0%
CARBS 1G93% OF CAL
0G FIBER1G OTHER0G TOTAL SUGAR
FAT 0G2% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
No-cook refrigerator pickles made from sliced zucchini with vinegar, salt, dill, and garlic. Crunchy and tangy, ready to eat after chilling overnight.
condimentamericandairy freegluten freelow carbveganvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 1-1/2 cups water
- 1/4 cup distilled white vinegar
- 1-1/2 Tablespoons kosher or pickling salt
- 2 teaspoons black peppercorns
- 6-8 cloves peeled garlic
- 4-6 spears fresh dill
- 1 large shallot (sliced)
- 2 medium-sized zucchini (cut into 12 spears each or rounds)
- 2 16 oz mason jars
At a glance
PER SERVING · TIME 1440M
CAL 0%·PRO 0%
CARBS 1G93% OF CAL
0G FIBER1G OTHER0G TOTAL SUGAR
FAT 0G2% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 24h
- Sodium
- 662mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 13mg
- Calcium
- 3mg
- Iron
- 0.04mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 1440M
- SODIUM
- 662MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.