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Pickled zucchini

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Ingredients for 1 servings:

  • 1 ½ kg zucchini
  • 1 bottle of vinegar (lemon vinegar)
  • ¼ liter of water
  • 300 g sugar
  • 4 tsp mustard seeds
  • 4 tsp salt
  • 1 tsp mustard, medium hot
  • 5 onions

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

according to grandma’s recipe

Peel and core the zucchini, and cut into bite-sized pieces (1 cm). Peel and thinly slice the onions. Bring all ingredients (except the zucchini) to a boil in a saucepan. Add the zucchini pieces and cook for about 2 minutes, but do not allow them to become too soft. Immediately transfer everything to screw-top jars and seal. Turn the jars upside down for half an hour. Let them steep in the jars for about 4-6 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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