Sweet and sour zucchini in honey sauce

Ingredients for 1 servings:

• 650 g zucchini
• 35 g spring onion(s), fresh, only the white part
• 1 pepper, red, fresh
• 2 small onions
• 300 ml water
• 400 ml apple cider vinegar
• 120 ml honey (acacia)
• 1 tsp sea salt
• 2 tea bags (fennel-anise-caraway mixture)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

With pepperoni and fennel-anise-caraway tea

Quarter the zucchini and slice. Peel, halve, and slice the onions. Halve the white part of the spring onion and slice. Deseed, quarter, and thinly slice the bell pepper. Bring the vinegar, water, salt, honey, bell pepper, and tea bags to a boil in a large pot. Cook the zucchini, onions, and spring onions for about 4-5 minutes. Turn off the heat and fill the hot vegetables and broth into twist-off jars. If you like, add a sprig of dill to the jar beforehand. After 10-14 days, everything will be thoroughly infused and will keep for at least a year. Zucchini in honey broth is a milder version of “sweet and sour” and may therefore appeal to those who don’t like sour foods.