Pickled Zucchini Sweet – Sour
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 3 kg zucchini
- 5 bell pepper (s), (color does not matter)
- 3 tablespoon salt
- 2 cup vinegar (herb vinegar)
- 1 cup balsamic vinegar
- 2 cup / s sugar
- 4 onion (s)
- 1 tablespoon mustard seeds
- 0.5 teaspoon ½ clove (s), ground
- 0.5 teaspoon ½ turmeric
Print Recipe
Pin Recipe Instructions
- Finely slice the zucchini, bell pepper and onions. Sprinkle the zucchini and peppers with salt and let stand for 2-3 hours.
- Make a brew from vinegar, sugar, mustard seeds and spices.
- Squeeze the zucchini and peppers well and pour into glasses with the onions. Fill up with the hot brew and close immediately.
- The amount is sufficient for approx. 10 glasses of 0.5 liters each.
- In summer I like to mix cooked pasta with the zucchini and serve it as a salad.
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