Mexican Pickled Zucchini
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg zucchini
- 1 kg paprika (s), colored
- 500 g onion (s)
- 5 clove (s) garlic
- 0.25 liter ¼ oil
- 1 liter ketchup
- salt and pepper
- 1 can corn
- Tabasco
- possibly cayenne pepper
Print Recipe
Pin Recipe Instructions
- Cut the bell pepper into strips, slice the onion into rings, finely chop the garlic cloves. Add the salad oil, ketchup and spices. Let simmer for 1/2 hour. Cut zucchini into strips, add and simmer for another 1/2 hour, season if necessary.
- Put everything together in glasses, turn them upside down and let them cool down.
- The simple amount is enough for approx. 4 - 5 large glasses. I usually do twice as much.
- Can be mashed cold with chips or tacos, baked with minced meat and noodles or simply as vegetables with rice or potatoes.
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