Canned Zucchini Salad with Paprika
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg zucchini
- 3 large bell peppers, red
- 1 large onion (s)
- 1 tablespoon salt
- 300 ml vinegar, (white wine vinegar)
- 600 ml water
- 200 g suar
- 10 peppercorns
- 1 teaspoon mustard seeds
Print Recipe
Pin Recipe Instructions
- First cut the washed zucchini in half and remove the stones with a small spoon. Then cut / slice with the peel into fine strips (julienne). Peel and halve the onion and cut into fine leaves. Core the peppers and cut into strips.
- Mix the zucchini, onion and paprika well with the salt and let it steep for about 4 hours.
- Then put in a sieve and squeeze out well by hand.
- Put the white wine vinegar, water, sugar, peppercorns, mustard seeds and the vegetables in a saucepan, bring to the boil and then cook for 4 minutes.
- Put the vegetables and the marinade into jars with screw caps while still hot and close tightly. Let cool down.
- The zucchini salad with paprika is stored in a cool, dry place and can be kept for at least 6 months.
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