Pickled Zucchini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 2 kg zucchini
- 500 g onion (s)
- 1 green pepper (s)
- 1 red pepper (s)
- 2 tablespoon salt
- 0.5 liter ½ vinegar, (5%)
- 1 tablespoon mustard seeds
- 1 teaspoon curry
- 1 teaspoon nutmeg
- 350 grams sugar
Print Recipe
Pin Recipe Instructions
- Wash and clean the zucchini and cut into sticks, cut the onions into rings. Wash and clean the peppers and cut into sticks. Add 2 tablespoons of salt to the vegetables and let them steep for about 30 minutes. Cook a vinegar broth from the specified ingredients. Add the vegetables and cook together for about 5 minutes. Pour hot into prepared jars and close immediately. Tip: If you want to keep the zucchini longer, you can boil the jars down at 80 degrees Celsius for about 20 minutes.
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