Sesame balsamic zucchini

Ingredients for 5 servings:

• 500 g zucchini
• 20 g sesame seeds
• 15 g sugar
• 80 ml balsamic vinegar
• 80 ml water
• 1 chili pepper(s) or pepper
• salt and pepper
• some dill
• 1 sprig(s) rosemary, fresh

Instructions

Working time approx. 30 minutes; Rest period approx. 14 days; Cooking/baking time approx. 10 minutes; Total time approx. 14 days 40 minutes

Wash the zucchini, halve it, remove the core and any loose parts, and cut into bite-sized slices. Wash the chili or hot peppers, remove the seeds and skins, and cut into rings. Lightly toast the sesame seeds in a dry pan until they start to brown, then remove from the pan and set aside. Caramelize the sugar in the saucepan, deglaze with the balsamic vinegar and water, and stir until the sugar is well dissolved. Add the chili rings, toasted sesame seeds, and rosemary, season with salt and pepper, and add the zucchini slices. Simmer gently for a maximum of 2-3 minutes, then immediately pour into the prepared, sterilized jars. Add a sprig of dill to each jar. Close the jars tightly, place the lids on, cover with a towel, and let stand until cool. If stored properly (in a cool, dark place), the jars will last at least one year.