Pickled zucchini

Ingredients for 1 servings:

• 3 zucchinis
• 1 onion(s)
• 3 garlic cloves
• a few sprigs of dill
• 2 bay leaves
• 5 peppercorns
• 3 tbsp coarse sea salt
• 3 tsp mustard flour (optional)
• 1 ½ liters of water

Instructions

Working time approx. 15 minutes; Rest period approx. 7 days; Total time approx. 7 days 15 minutes

fermented vegetables, traditional Ukrainian cuisine

Cut the zucchini into approximately 1.5 cm thick slices. Roughly chop the onion, garlic, and dill. Layer the vegetables in a 3-liter container along with the peppercorns, bay leaves, and dill. (I use a large Tupperware container for this, but you can also use a rum pot or similar.) Dissolve the salt and mustard flour in 1.5 liters of cold water. Pour this brine over the zucchini, weigh it down with a plate, and seal the container. Store the zucchini in a relatively cool place for at least a week, such as on the tiled floor in the basement. You can also add a dash of oil to the surface to preserve it. After 7-10 days, the zucchini will be fermented and fermented. They are now ready to eat and can be moved to an even cooler room or even the refrigerator. These spicy, pickled, and naturally fermented antipasti zucchini contain natural lactic acid bacteria and have a shelf life of 3-6 months. Sour zucchini taste like sour dill pickles and can be used in the same way – in salads, pickle stews, etc. Fermented vegetables are a typical vegetable side dish for almost all potato dishes in fall/winter Ukrainian cuisine. Tip: Please use only coarse sea salt without any chemical additives and definitely not fine iodized salt. Acid fermentation doesn’t work with fine iodized salt. For fermented vegetables, I use Ukrainian rock salt from the Turkish supermarket. Rock salt is essentially a very old sea salt.