Pickled Zucchini

If you have too many zucchinis and dont know how to use them, this recipe is a great solution. Pickled zucchinis can be used as a side dish for roasted meat and meat dishes, or to spice up sandwiches and canapés.

Details

  • Preparation Time: 80 minutes
  • Cooking Time: 8 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 500 g Small pumpkins

  • 3 pieces Shallot

  • 2 spoons Salt, table

  • 500 ml Vinegar, distilled

  • 140 g Sugar, brown

  • 1 teaspoon Spices, mustard seeds, ground

  • 1 teaspoon Spices, turmeric, ground

  • 1 spoon Mustard

  • 1 teaspoon Spices, coriander - seeds

  • 0.5 piece Chili peppers, red chili, dried

  • 2 spoons Dill, fresh

Steps

  1. Clean and wash the zucchinis. Cut them in half lengthwise, then slice each half into thin pieces (half-moons). Peel and finely chop the shallots. Place the sliced zucchinis and shallots in a large bowl and sprinkle with salt. Add ice water and mix until the salt dissolves. Let it sit for 1 hour. After an hour, drain the zucchinis well and dry them on paper towels.

  2. Place a pot with vinegar, sugar, mustard powder, turmeric, mustard seeds, coriander seeds, and chili on the stove. Bring the mixture to a boil while stirring constantly. Let it boil for 3 minutes, then remove the pot from the heat and let the liquid cool to lukewarm.

  3. Add the drained zucchinis and chopped dill to the pot and mix everything well. Distribute the zucchinis into pickling jars. Fill the jars with the liquid from the pot up to 2 cm below the rim, seal tightly, wrap in a thick blanket, and let cool.

Nutrition Information (Per 100g)

  • Calories: 94.82 kcal
  • Fat: 0.24 g
    • Saturated Fat: 0 g
  • Carbohydrates: 21.33 g
    • Sugars: 16.45 g
  • Protein: 1.58 g
  • Fiber: 0.85 g

Advice

Store jars of pickled zucchinis in a cool, dry, and dark place.