Sweet and sour pickled zucchini

Ingredients for 1 servings:

• 450 g water
• 120 g white sugar
• 50 g vinegar 25%
• 12 g chicken broth, granulated
• 1 tbsp yellow mustard seeds
• 1 tsp coriander seeds
• 1 tbsp juniper berries, dried
• 1 tbsp allspice berries, dried
• 1 sprig(s) dill, fresh
• 1 m.-large zucchini, green
• 2 Pepper, red, long, medium hot
• 2 Pepper, green, long, mild

Instructions

Working time approx. 20 minutes; Rest period approx. 10 days; Cooking/baking time approx. 10 minutes; Total time approx. 10 days 30 minutes

A special kind of delicacy.

You will need a 1 liter preserving jar. Sterilize the jar and lid in boiling water. Wash the vegetables, trim the ends of the zucchini, and cut the zucchini crosswise into approximately 6 mm thick slices. Remove the stems from the peppers and cut them in half crosswise. Place the ingredients for the brine in a 2-liter pot and bring to a boil. Boil the vegetables in batches for 30 seconds and then immediately add them to the jar. Once everything is in the jar, add the dill sprig and pour the boiling liquid over everything. Close the jar tightly and let it cool. After about 2 weeks, the contents will be thoroughly soured and ready to enjoy. Note: The zucchini slices are particularly suitable for cold aspic and jelly creations. The peppers are ideal for a Pizza Diavolo, and the vinegar brine, added tablespoon by tablespoon, gives salad dressing a special kick.