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Sweet and sour pickled zucchini

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Ingredients for 1 servings:

  • 2 kg zucchini
  • 1 kg bell pepper(s), mixed
  • ½ kg onion(s)
  • 500 ml vinegar (herb vinegar)
  • 500 g sugar
  • 1 liter of water
  • 500 ml apple juice
  • 2 lemon(s), the juice
  • 4 tsp, leveled curry powder
  • 2 tbsp, leveled salt
  • 5 sprigs of fresh dill
  • 4 tsp mustard seeds
  • 4 bay leaves
  • 4 tbsp peppercorns
  • 6 carnations

Instructions

Working time approx. 30 minutes; Rest period approx. 14 days; Cooking/baking time approx. 3 minutes; Total time approx. 14 days 33 minutes

Halve the zucchini and remove the seeds. Cut the zucchini into thick slices, and roughly chop the peppers and onions. Bring to a boil along with the remaining ingredients in a large pot. Let it simmer for 3 minutes, stirring occasionally. Then immediately pour into jars and seal them. Let it steep for about 2 weeks before eating. This makes about 6 large jars of pickles. Tastes great with a cold snack, and the jars are empty very quickly.

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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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