John Myers
Pickled Zucchini Sticks
The perfect pickled zucchini sticks recipe with a picture and simple step-by-step instructions.
- 1200 g Zucchini
- 3 piece Garlic, chinese
- Rosemary sprigs
- Paradise pepper
- 500 ml Apple Cider Vinegar
- 500 ml Balsamic vinegar
- 180 g Sugar brown
- 1 tbsp Salt
- in advance ….. make sure you get the smallest possible zucchini, otherwise you have to core the big ones.
- Wash the zucchini and cap the ends. Then cut the length so that it is so long that it remains about 1 cm below the edge of the glass. Now halve and, depending on the thickness, cut into suitable sticks. (I then cut the leftovers into approx. 1 cm thick slices and placed them in separate glasses). Peel and cut the garlic.
- Now put the sticks in the glasses and add a sprig of rosemary, 1 teaspoon of paradise pepper and a piece of garlic.
- Put the vinegars, sugar and salt as well as 200 ml water in a saucepan and bring to the boil. Let it boil vigorously for 5 minutes and then immediately distribute it between the jars, put the lid on and let it sit overnight at room temperature.
- The next day, open the jars, pour off and collect the brew, bring to the boil again.
- Clean the lids again well and also make sure that the glasses and the edge of the lid are clean.
- When the brew is boiled, distribute it back to the glasses until just below the lid rim and close with the lid.
- The glasses should soak for at least 3 weeks before you want to enjoy them.
- 9th note: the first brew is still over, please keep it, because the zucchini draw a little brew, so you can fill the glasses up to the brim with brew during the second filling. And …. the amount of brew is calculated for glasses that are “well & tightly” stocked.
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