Recipes

How to Make Zucchini Pickles Both Regular and Diabetic Versions

By investing a little time, diabetics can usually enjoy the same types of food as most people.  Here is a recipe for making Zucchini Pickles that is easily adapted to a diabetic version.  Have a good crop of zucchini this year?  Make some pickles to enjoy all year. ZUCCHINI PICKLES 1 lb zucchini 1 small yellow onion 2 tbsp kosher salt 2 cups cider vinegar 1 cup sugar 1 tsp dry mustard 1 1/2 tsp crushed mustard seeds Scant 1 tsp turmeric Wash and trim zucchini; cut into thin slices.  Peel onion and also cut into thin slices.  Combine zucchini and onion in a large, shallow glass bowl.  Add salt and toss to evenly distribute.  Add a few ice cubes and cold water to cover all the zucchini and onions.  Stir to dissolve salt.  Let set one hour.  Feel and taste a slice of zucchini; it should be slightly softened.  Drain and pat dry. In a small saucepan, combine the vinegar, sugar, dry mustard, mustard seeds, and turmeric.  Simmer mixture for three minutes.  Set aside until just warm to the touch.  Caution:  if you do not cool this mixture down, it will make your pickles soft instead of crisp. Put zucchini and onion mixture in a large dry bowl.  Pour the cooled brine mixture over the vegetable mixture.  Stir to distribute the spices.  Transfer to  canning jars. Seal tightly and refrigerate for at least a day before serving.  This will allow the flavors to mellow and the spices to permeate the zucchini turning them a brilliant chartreuse green. Diabetic Version:  Substitute Splenda for the sugar.  Or do  1/2 cup of sugar and  1/2 cup of Splenda, if you are able to tolerate some sugar. Enjoy!


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