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Pickled curry zucchini

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Ingredients for 6 servings:

  • 1 liter of water
  • 1 liter vinegar (preserving vinegar)
  • ½ liter apple juice
  • 200 g sugar
  • 4 tsp salt
  • 2 tsp curry
  • 2 tsp mustard, hot or sweet or mustard seeds
  • 2 kg zucchini
  • ½ kg pepper(s), red
  • ½ kg onion(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

The pickling broth can also be used for other vegetables

Bring the liquid ingredients and spices to a boil in a large pot, dice the vegetables, and add them to the boiling liquid. Once the vegetables are slightly soft (10-20 minutes, depending on your preference, but not too soft; everything should still be crunchy), pour the mixture into the prepared jars while still hot. Let it steep for at least 2 weeks before eating. Delicious with any snack, or for cooking in savory dishes or salads.

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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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