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Zucchini Relish Recipe
Nutrition
Cal/Serving: 53Daily Value: 3%
Servings: 16
Low-Fat
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs
| Fat | 0g | 0% |
| Saturated | 0g | 0% |
| Carbs | 13g | 4% |
| Fiber | 1g | 4% |
| Sugars | 11g | 0% |
| Protein | 1g | 1% |
| Sodium | 3516mg | 146% |
| Calcium | 16mg | 2% |
| Magnesium | 10mg | 2% |
| Potassium | 155mg | 4% |
| Iron | 0mg | 2% |
| Zinc | 0mg | 1% |
| Vitamin A | 1591IU | 32% |
| Vitamin C | 16mg | 27% |
| Thiamin (B1) | 0mg | 2% |
| Riboflavin (B2) | 0mg | 3% |
| Niacin (B3) | 0mg | 2% |
| Vitamin B6 | 0mg | 5% |
| Folic Acid (B9) | 16µg | 4% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 4µg | 5% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 4 cups diced zucchini
- 1 large onion, thinly sliced
- 2 celery ribs, sliced
- 2 medium carrots, sliced
- 1 medium sweet red pepper, sliced
- 2 tablespoons salt
- 3/4 cup sugar
- 1/2 cup water
- 1/2 cup cider vinegar
- 1/2 teaspoon celery seed
- Dash onion salt
- Dash ground turmeric
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 16 servings |
