John Myers
Preserves: Sweet and Sour Pickled Zucchini
The perfect preserves: sweet and sour pickled zucchini recipe with a picture and simple step-by-step instructions.
- 1,5 kg Zucchini fresh
- 500 g Red and yellow peppers
- 300 g Fresh onions
- 0,25 liter Apple juice clear
- 0,25 liter Apple Cider Vinegar
- 0,5 liter Water
- 7 tbsp Honey liquid
- 2 tsp Salt
- 2 tsp Estragon mustard
- 1 tbsp Curry
- Dill to taste
- 1 Freshly squeezed lemon juice
- 3 tbsp Yellow mustard seeds
- Peel and core the zucchini and cut into bite-sized pieces.
- Halve and core the peppers and cut into fine strips.
- Peel the onions, cut in half and cut into half rings.
- Now put the apple cider vinegar, apple juice and water in a sufficiently large saucepan. Then there are the spices and paprika strips as well as onion half rings.
- Bring the whole thing to a vigorous boil and simmer for about 3 minutes.
- Now we add the zucchini and then let everything simmer again for a good 3 minutes.
- In the meantime, of course, as usual, we have prepared the preserving jars by rinsing them well with boiling hot water.
- We now fill the jars with our vegetables and close them tightly. Then they are turned upside down. Approx. 5 min.
- The amount was enough for a large mason jar and two normal twist-off jars.
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