Sweet and sour pickled zucchini with peppers

Ingredients for 1 servings:

• 500 g zucchini, firm
• 1 large bell pepper(s), red
• 150 g onion(s), approx.
• 250 ml white wine vinegar
• 125 ml water
• 90 g sugar
• 1 ½ tsp salt
• 2 garlic cloves
• ½ tsp yellow mustard seeds
• ½ tsp allspice berries (approx. 8 – 10 berries)
• 1 tsp peppercorns, colored
• 1 m.-large bay leaf

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

Wash and dry the zucchini and bell peppers. Cut the zucchini into approximately 0.5 cm thick slices. Halve larger zucchini lengthwise beforehand. Halve the bell peppers lengthwise and remove the seeds and white pith. Cut the peppers crosswise into approximately 0.5 cm wide strips. Peel the onions, halve them lengthwise, and cut them crosswise into thin slices. Finely slice the garlic. Bring all ingredients for the stock to a boil. Add the vegetables and simmer for approximately 6-8 minutes. Remove the bay leaf. Layer the vegetables in hot, rinsed jars, pour over the stock, and immediately seal the jars with boiled screw lids. Let the zucchini steep in the refrigerator for a few days before eating. The longer it steeps, the better it tastes. The vegetables should keep in the refrigerator for at least 2 weeks.