John Myers
Stock: Zucchini Sweet and Sour
The perfect stock: zucchini sweet and sour recipe with a picture and simple step-by-step instructions.
- 2 size Zucchini
- 1 liter White wine vinegar
- 1 tbsp Salt
- 1 kg Sugar
- 4 cl Rum
- 2 Cinnamon sticks
- I still had a large zucchini to process and therefore pickled sweet and sour again. To do this, wash the zucchini, peel, cut in half and core with a spoon. Cut the zucchini into 3cm cubes and cover with the salt and vinegar in a bowl and leave to stand overnight.
- Remove the zucchini from the brine and bring them to the boil with the sugar, rum and cinnamon stick, stir until the sugar has dissolved. Add the zucchini pieces and cook for about 15-20 minutes until soft.
- Pour the zucchini from the brine into prepared glasses while hot and then distribute the brine evenly over the glasses. Close immediately and turn upside down for 5 minutes.
- These zucchini do not need long to steep, they are ready to eat after cooling, but keep cool and dry for at least 1 year. For the 1 large zucchini, I halved the other ingredients.
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