Cooked zucchini

Ingredients for 4 servings:

• 1 m.-large zucchini
• 100 ml balsamic vinegar
• 400 ml water
• 1 clove(s) garlic
• 1 small chili pepper(s), e.g. Rawit
• 2 large thyme sprigs and 2 small
• n. B. Salt
• e.g. meat broth, instant

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Wash the zucchini and cut into slices about 3-5 mm thick. I always use a kitchen slicer for this. Peel the garlic and slice thinly. Wash the chili and slice into rings. Now layer the zucchini slices, garlic, chili, and herbs in the preserving jars. Add a pinch of salt and, if desired, a pinch of instant meat broth. Dilute the vinegar 1:4, i.e., add 400 ml of water, and fill the jars. I like to use balsamic vinegar, but it has the disadvantage of being dark in color. I’ve also tried the recipe with white vinegar and apple balsamic vinegar. It’s also delicious. Seal the jars with rings and clips and cook in a water bath in the preserving kettle for 30 minutes at about 95°C. The time is based on when the temperature is reached. It will keep for at least 9 months if stored in a cool, dark place. We haven’t had it any longer than that. This amount is enough for about two 1/2-liter preserving jars. One 1/2-liter preserving jar is then sufficient as a side dish for two people. After storing: Cut an onion into half rings and fry in a little oil until browned. Deglaze the onion with the liquid from the preserving jar and reduce the liquid to about 1/3. The further you reduce the liquid before adding the zucchini slices, the firmer the zucchini will be, but acetic acid will also remain in the zucchini. It’s a matter of taste. Then add the zucchini slices and let the liquid evaporate. Delicious with grilled food or as a side dish to many meat dishes.