Sweet and sour herb zucchini

Ingredients for 1 servings:

• 1,100 g zucchini, yellow, cleaned, pitted weighed
• 250 ml apple cider vinegar
• 30 g salt
• 150 g sugar
• 10 stalks of mountain savory
• 10 sprigs basil
• 1 liter of water
• 5 tsp mustard seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 30 minutes

Wash the zucchini, trim off the stem and flower buds. Remove the seeds and soft insides. Cut into pieces approximately 1.5 x 3 cm. Combine the apple cider vinegar, water, sugar, salt, savory, and basil in a saucepan, mix, and bring to a boil. Add the zucchini, bring back to a boil, and boil briskly for 1 minute, then remove the pan from the heat. Allow to cool and let steep for 12 hours, preferably overnight. The next day, strain the liquid through a sieve and set aside. First, add two stalks of savory and two stalks of basil to each jar (twist-off jars). Then layer the zucchini pieces. Make sure there aren’t too many gaps between them. Add 1 teaspoon of mustard seeds to each jar. Bring the liquid to a boil and pour it over the zucchini while it’s still boiling hot. Screw the lid on tightly. Some tips on the ingredients: My yellow zucchini from the garden, even though they aren’t very large, have annoying seeds, which I remove. The skin is fine to eat; it’s tender enough. Of course, you can also make the recipe with green zucchini. I have savory and basil in the garden. Both are currently in bloom. For this recipe, you can use stems with flowers from both herbs. The basil even had green, still soft seed heads. I used that as well. If you buy basil, you can also use the whole stems. As an alternative to savory, you can use fresh thyme or rosemary (since each only has a small stem). Let it steep for at least a week before eating. If the jars have created a vacuum after cooling, they will keep for at least 6 months at room temperature.