Sweet and sour pickled zucchini

Ingredients for 1 servings:

• 1,750 g zucchini
• n. B. onion(s)
• 250 ml water
• 250 g sugar
• 500 ml vinegar (cucumber infusion)
• 10 g spice mix for pickled cucumbers
• ½ tsp salt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For zucchinis that have grown a little larger, for 7 jars of 400 ml each

Wash the zucchini, remove the stems and blossom ends, halve lengthwise, and cut into 0.5 cm wide, bite-sized pieces. The seeds on these zucchini are not yet fully developed and can be used at the same time. Peel the onions and cut them into eighths. Bring the water, cucumber infusion, sugar, cucumber seasoning, and salt to a boil. Add the zucchini pieces and place the onion pieces on top. Bring to a boil, boil vigorously for 1 minute, stirring gently several times. The zucchini will shrink slightly, and enough liquid will form for preserving in jars. Fill the hot, rinsed screw-top jars (approx. 400 ml) with the hot zucchini and onion pieces, press down gently with a spoon, and fill with the vinegar to within 0.5 cm of the rim. Immediately wipe the rim with a clean, damp cloth and close tightly with the hot, clean screw-top lid. Place the jar on the lid for 5 minutes. The zucchini will keep for a long time after this time. Variation: Make a vinegar solution from 500 ml water, 500 g sugar, 1 liter of cucumber infusion vinegar, and 50 g of cucumber seasoning. Bring to a boil and let cool. Slice the zucchini as above, salt well overnight, then discard the resulting liquid. Place the zucchini and onion pieces in jars, fill with the solution, and simmer in a preserving pan for 30 minutes at 80°C. This variation requires a few days of steeping.