John Myers
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Sweet and Sour Pickled raw Zucchini from Garden
The perfect sweet and sour pickled raw zucchini from garden recipe with a picture and simple step-by-step instructions.
sweet and sour dressing
- 1 Cup Smoked olive oil
- 1 Cup Spice vinegar (e.g. white wine vinegar)
- 2 tablespoon Mustard seeds
- 1 tablespoon Black pepper from the mill
- 1 tablespoon Salt from the mill
- 1 tablespoon Sugar
- 1 Handful Fresh basil
Soak the spices
- 1 piece Kafir lime leaves (dried)
- 1 tablespoon Bay leaf and juniper berry 1: 1 (freshly cooked and kneaded)
- You start with the zucchini. I cut them into very thin slices (like with the cucumber salad). Put the bay leaves, kafir lime and the juniper berries in a glass that covers the spices with boiling water – then crush them with a mortar and let it stand overnight. Salt the zucchinis and pour a cup of lemon juice (diluted 1: 1 with water) over the slices and let them stand overnight.
- On the next day, first mix the ingredients for the “sweet and sour” dressing into one unit. Then sieve off the spice leaves and add some of the stock to the dressing. Also dispose of the zucchinis in a colander.
- Now mix both in a bowl and enjoy with a piece of meat, fish or poultry or, if you want vegan, with tofu or saitan. These sweet and sour zucchini are ideal to keep them in stock (a few days in advance) e.g. for a barbecue evening.
- I got this inspiration from a recipe that was discontinued a few days ago. Thank you very much for it- it’s really like that- I STILL LIVE 🙂 despite raw zucchini !!!!
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