Pickled zucchini

Ingredients for 1 servings:

• 1 kg zucchini, green or yellow (also beetroot, pumpkin, cucumber etc.)
• 2 onions, red or shallots
• 2 garlic cloves
• ½ liter vinegar (apple cider vinegar)
• 250 g cane sugar (raw cane sugar), alternatively regular cane sugar or regular sugar
• 1 ½ tsp salt
• 1 tsp mustard seeds

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

the treasures of the garden can be utilized

Wash the zucchini, halve it, and cut it into bite-sized pieces (slices or cubes). Peel and slice the onions or shallots and garlic cloves. Bring the vinegar to a boil with the raw cane sugar (it’s sweeter and tastes a bit more like caramel than regular cane sugar), the salt, and the mustard seeds. Cook the vegetables in batches for about 7 minutes—they should still have some bite. Ladle into prepared jars, pour in the liquid, and then seal the jars. The raw cane sugar will cause the zucchini to turn a little brown and the vinegar a bit cloudy. So don’t be surprised, the taste is unique. Tip: I also cooked two handfuls of fresh diced beetroot in the remaining liquid for about 7 minutes and then filled them into jars. I added the beetroot last, though, as it would quickly turn everything red, which would be bad for the zucchini. I then received 3 jars of zucchini and 1 jar of beetroot.