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Zucchini pickles

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Ingredients for 1 servings:

  • 2 kg zucchini
  • 1 kg onion(s)
  • 1 kg bell pepper(s)
  • 1 kg carrot(s)
  • 1 ½ tsp salt
  • 3 cups sugar
  • 1 bottle of herbal vinegar, 0.7 l
  • 3 tsp turmeric
  • 5 tsp celery salt

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 20 minutes; Total time approx. 2 days 1 hour 50 minutes

Ideal with grilled food

Chop the vegetables. Bring the salt, sugar, vinegar, and spices to a boil and let cool. Pour the broth over the vegetables and let it steep for 12 to 24 hours. Pour into jars and seal tightly. Boil at 80°C for about 20 minutes.

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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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