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
Mexican Pickled Zucchini
Mexican Pickled Zucchini

Instructions

  1. 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.
  2. Put everything together in glasses, turn them upside down and let them cool down.
  3. The simple amount is enough for approx. 4 - 5 large glasses. I usually do twice as much.
  4. 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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