John Myers
Pickled Zucchini
The perfect pickled zucchini recipe with a picture and simple step-by-step instructions.
- 3 kg Zucchini
- 500 g Onion
- 2 piece Red pepper
- 200 g Sugar
- 2 El Salt
- 750 ml Vinegar
- 500 ml Water
- 2 Tl Mustard seeds
- 1 Tl Peppercorns
- 2 Tl Turmeric
- 2 Tl Pimento
That’s how it works
- Cut everything into bite-sized pieces. Everyone has their size preferences. I fluted the vegetables into pieces of the same size with the food processor.
- Put everything together in a large bowl and let it steep a little. A couple of hours.
- Fill into glasses, place a bay leaf on top of each other, put the lid on and then wake it up in a steamer, for example. For glasses with a capacity of approx. 250ml 35 minutes at 90 degrees. If you don’t have a steamer, you can boil the whole mixture in a pot for 3-5 minutes, fill it hot into jars, close them tightly and ideally place them on the lid right away so that they cannot draw oxygen.
- Let it steep for a few weeks – enjoy. A pleasure for a quick snack. My tip: fill the whole thing in glasses that are not too large, then you can use a whole glass per snack and it won’t sit around in the fridge.
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