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Sweet and sour zucchini

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Ingredients for 1 servings:

  • 5 kg zucchini (peeled and pitted)
  • 3 large onions
  • 200 g horseradish
  • 3 liters of water
  • ¾ liter vinegar, 10%
  • 1 bunch of dill
  • 1 bunch of savory
  • 2 tbsp, leveled peppercorns
  • 2 tbsp, sautéed mustard seeds
  • 1 bag of preserving aid (cucumber-proof)

Instructions

Working time approx. 1 hour; Rest period approx. 10 days; Total time approx. 10 days 1 hour

Peel and deseed the zucchini, and cut into strips. Slice the peeled onions into rings. Clean and finely chop the horseradish. Place everything in a tightly sealed container. Make a stock from the water, vinegar, herbs, and spices, add the preserving agent, and pour the hot stock over the zucchini. Seal the container airtight and let it steep for about 10 days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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