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Pickled zucchini for a snack
Description
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!
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.
Ingredients
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