Pickled Zucchini À La Rosa
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,400 zucchini
- 4 red pepper (s)
- 6 onion (s)
- 3 cloves garlic
For the broth: (1st brew)
- 500 ml vinegar
- 200 g salt
- 1 ½ liters water
For the broth: (2nd brew)
- 750 ml vinegar
- 600 g suar
- 125 ml water
- 0.5 teaspoon ½ curry powder
- 2 tablespoon mustard seeds or cucumber seasoning
Print Recipe
Pin Recipe Instructions
- You cut the vegetables into bite-sized pieces. The first brew is made from the vinegar, salt and water (this is a generous amount). The pieces of vegetables are left to stand in it for at least 4 hours.
- The second brew is made from vinegar, sugar, water, curry and mustard seeds or cucumber spices. Let this brew boil through and add the vegetables. Let it cook for 2 minutes and fill it into pretty glasses.
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