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Pickled zucchini with garlic (2)

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Ingredients for 8 servings:

  • 1 kg zucchini
  • 4 cloves garlic
  • 1 bunch of flat-leaf parsley
  • 1 liter vinegar (white wine vinegar)
  • 1 tbsp thyme
  • 1 tsp black peppercorns
  • 175 g sugar
  • 1 tbsp salt

Instructions

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

Halve the zucchini once lengthwise and once crosswise, then cut lengthwise into pieces. Slice the peeled garlic. Roughly chop the parsley. Layer both ingredients with the zucchini in jars. Boil the vinegar with thyme, salt, pepper, and sugar for 5 minutes, pour the hot liquid into the jars, and close the jars. Drain the liquid after 24 hours, bring back to a boil, and pour it back into the jars. Seal the jars tightly. The pickled zucchini will keep in the refrigerator for about 6 months. They are ideal for an Italian appetizer with salami, cheese, and ham.

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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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