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.