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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!
How to cook Pickled zucchini for a snack
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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