Pickled Zucchini Sweet and Sour
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 13 hrs 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 kg zucchini
- 1 kg onion (s)
- 4 bell peppers, red, yellow
- 4 cup / s sugar
- 4 tablespoon salt
- 3 cup herb vinegar
- 1 liter water
- 2 teaspoons mustard seeds
Print Recipe
Pin Recipe Instructions
- Clean and wash the zucchini and peppers and cut into bite-sized pieces. Clean the onions and cut into thin rings. Now mix the vinegar with the water, sugar, salt and mustard seeds. Briefly bring the liquid and all the ingredients to the boil in a large saucepan. Let the vegetables steep in the stock overnight.
- There are different ways to preserve the vegetables.
- Twist-off jars: Put the vegetables in clean jars that have been rinsed with hot water (vegetables must be covered with liquid), close and cook in a saucepan at 90 ° C for 20 minutes.
- Twist-off jars: Bring the vegetables to the boil for five minutes and pour them hot into clean jars that have been rinsed with hot water (vegetables must be covered with liquid), close and turn upside down.
- Preserving jars in the oven (e.g. Weck): Put the vegetables in clean and hot rinsed jars (vegetables must be covered with liquid), close with a rubber ring, lid and clamps. Place the fat tray on the lowest rail in the oven; Pour approx. 1 liter of water into the grease tray. Put the sealed jars in the oven. Heat the oven to 160 - 170 ° C bottom heat until the first glasses start to sparkle (50 - 60 minutes). Then switch off the oven and let the glasses cool down in it. Do not make more than six 1 liter jars at a time. The glasses must not touch.
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