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Pickled zucchini sweet and sour

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Ingredients for 5 servings:

  • 3 kg zucchini
  • 5 bell peppers (color doesn’t matter)
  • 3 tbsp salt
  • 2 cup(s) vinegar (herb vinegar)
  • 1 cup(s) balsamic vinegar
  • 2 cups sugar
  • 4 onions
  • 1 tbsp mustard seeds
  • ½ tsp clove(s), ground
  • ½ tsp turmeric

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Finely grate the zucchini, bell peppers, and onions. Sprinkle the zucchini and bell peppers with salt and let them steep for 2-3 hours. Make a broth from the vinegar, sugar, mustard seeds, and spices. Squeeze the zucchini and bell peppers well and place them in jars with the onions. Top up with the hot broth and seal immediately. This amount makes about 10 0.5-liter jars. In the summer, I like to mix cooked pasta with the zucchini and serve it as a salad.

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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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