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Pickled zucchini and cucumber salad

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Ingredients for 1 servings:

  • 2 kg zucchini
  • 1 kg cucumber(s)
  • 500 g red onion(s)
  • 0.7 liters of vinegar (cucumber vinegar)
  • ½ liter apple juice, clear
  • 500 ml water
  • 200 g sugar
  • 4 tsp salt
  • 2 tsp, leveled curry powder
  • Mustard seeds
  • peppercorns
  • lemon juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes

Cut the zucchini and cucumber into sticks, dice the onion. Bring the remaining ingredients to a boil in a large pot. Add the vegetables. Simmer gently for 5 minutes. Immediately fill jars and let cool. Instead of peppercorns/mustard seeds, you can also use one packet of preserving spice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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