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Pickled zucchini

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Ingredients for 6 servings:

  • 2 ½ kg zucchini
  • 125 g onion(s)
  • 25 g salt
  • 75 g sugar
  • 200 ml vinegar (table or spirit vinegar)
  • 3 tbsp cucumber preserving aid

Instructions

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

without cooking

Wash, peel, and cut the zucchini into bite-sized pieces, removing the core first. Peel and quarter the onions. Mix all ingredients thoroughly and refrigerate for at least 24 hours. The longer the zucchini marinates, the more flavorful it becomes. The pickled zucchini will keep in the refrigerator for about 3 weeks.

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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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