Pickled zucchinis Rezept zurück zur Rezeptübersicht
Zubereitungszeit: 45 MinutenSchwierigkeit: normal
Zutaten
| 3000 g | zucchinis |
| 500 g | onions |
| 2 | cloves of garlic |
| 4 EL | salt |
| 4 Tasse | cane sugar |
| 3 Tasse | herb vinegar |
| 2 TL | celery salt |
| 4 TL | mustard seeds |
| 4 TL | turmeric |
Zubereitung
Wash zucchinis, remove seeds and cut into long sticks. Chop garlic and onions and place in a large bowl with the vegetable sticks. Mix salt, sugar, herb vinegar, celery salt, mustard seeds and turmeric and pour over the zucchinis. Cover up and let soak overnight. Fill the mix (including the pickle brine) into jars the next day. Place jars in a pot of hot water (90 °C) for 20 minutes to can them.
Recipe inspired by Irmela Erckenbrecht.
Download Recipe as PDF
