Zucchini preparations, Pepper, Garlic, Zucchini, Vinegar, Pickled zucchini, Pickling

Pickled zucchini for a snack

Pickled zucchini is a great reason to keep all the charm of a young zucchini in a single jar. The color, taste and characteristic texture of zucchini are collected in one place and are ready to hold out until winter. And vinegar to the rescue!

Ingredients

Servings 8 servings
  • 2 kg zucchini
  • 100 g of salt
  • 15–20 ice cubes
  • red sweet peppers 300 g
  • garlic - 3 cloves
  • onion - 1 onion
  • sugar - 200 g
  • 1.5 tbsp. l. dry tarragon
  • vinegar 3% - 250 g
  • a pinch of saffron
  • 1.5 st. l. dry mustard

Cooking

Step 1

Wash zucchini and peppers and pat dry. Zucchini cut into circles 1 cm thick. Peel the peppers from the core, cut into rings. Peel the onion, cut into rings. Peel the garlic, chop.

Step 2

Place prepared vegetables in a large bowl. Add salt and ice cubes. Let it brew for 3 hours. After 3 hours, drain the water from the bowl. Lay the vegetables in layers in a sterilized jar.

Step 3

Combine vinegar, sugar, mustard, tarragon and saffron in a saucepan. Put on fire and bring to a boil. Pour hot marinade over vegetables. Close the jar, let it cool, then move it to a cool place.

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