John Myers
Sweet and Sour Zucchini Pickled Asian Style
The perfect sweet and sour zucchini pickled asian style recipe with a picture and simple step-by-step instructions.
- 500 g. Zuchini, 1 pc. Large
- 0,5 St. Vegetable onion, red
- 3 Piece Pointed peppers, yellow, red, orange, or green
- 0,3 liter Mix the wine vinegar with approx. 0.5 L water
- 4 Lorbeerblätter, 3 tsp Senfkörner, 1 tsp Wacholderbeeren, 1 tsp Pfefferkörner
- 4 St. Garlic cloves
- 3 tbsp Asia sweet chili sauce
- 1 tsp Sambal Olek
- 0,5 tsp Ground turmeric spice
- Chop the vegetables as shown in the picture.
- Put the spices and garlic in a saucepan with vinegar and water. Sweet and sour sauce and sambal olek with it. Let cook for about 4 minutes. Add the zucchini cubes, bring to the boil again, for approx. 4 minutes.
- Rinse the glasses and lids, pour boiling water over the inside. Turn over and allow to drain. (Caution hot).
- Use a spoon or ladle to fill the glasses to the brim with the cooked vegetables and the boiling stock. Put the lid on and turn the jars upside down for about 3 minutes. Yield: 1 large, 2 small glasses
- I think that the jars can be used for a few weeks if they were sterile. I put them in the fridge after they cool down. PS: Turmeric gives the zucchini cubes a nice yellow color.
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