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  Recipe Home » Diabetic » DILLED MUSHROOM AND ZUCCHINI PICKLES
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  DILLED MUSHROOM AND ZUCCHINI PICKLES
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 210
Ingredients:
3 to 6 hot peppers or chili peppers, red or green
1 quart white vinegar
1 C. water
1/2 C. non-iodized pickling salt, or salt substitute
3 tsp. dill
3 C. mushrooms, cut in 1/4-inch slices
3 C. zucchini slices, cut in 1/8-inch slices
6 small gloves garlic
Instructions:
Remove stems and seeds from peppers; cut in half, if using 3. Combine vinegar, water, and salt in saucepan. Bring to boil and keep hot. Place 1/4 tsp. dill in bottom of each of 6 sterilized pint jars. Pack mushroom and zucchini slices into jars, and add 1 garlic clove and 1/2 to 1 hot pepper per jar. Pour hot vinegar liquid over vegetables, leaving at least 1 inch at the top. Add remaining 1/4 tsp. dill per jar and secure lids. Process in hot water bath for 30 minutes after water returns to boiling. Allow to age several weeks before opening. Serve chilled as relish, garnish, or finger food.
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