Marinated Zucchini
Healthy, because
Even smarter
Nutritional values
Pickling courgettes is not only a delicious way of preserving fruit vegetables for a long time, but is also a versatile side dish. The zucchini scores with super few calories: There are only 19 calories in 100 grams, but plenty of beta-carotene, a precursor of vitamin A, which the body needs for the visual process.
Zucchini do not need to be peeled or seeded. However, you should not eat bitter tasting specimens, but dispose of them. The bitter substances contained in them, cucurbitacine, can lead to severe vomiting and diarrhoea. In addition, the bitter substances are heat-resistant and hardly soluble in water, so they are preserved during cooking.
(Percentage of daily recommendation)
| Calorie | 1,341 cal. | (64 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 282 g | (188 %) | ||
| Sugar added | 250 g | (1,000 %) | ||
| Roughage | 15.2 g | (51 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 176 μg | (293 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 27.2 μg | (60 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 229 mg | (241 %) | ||
| Potassium | 2,576 mg | (64 %) | ||
| Calcium | 386 mg | (39 %) | ||
| Magnesium | 290 mg | (97 %) | ||
| Iron | 15.2 mg | (101 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 314 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 282 g |
Ingredients
- Ingredients
- 2 ½ kilograms Zucchini
- 2 large onions
- 1 bunch Chives
- 500 milliliters White vinegar
- 50 grams salt
- 500 grams sugar
- 3 tsps Mustard seed
- 4 sprigs Fresh herbs (to taste)
Preparation steps
Rinse and trim zucchini, slice thinly. Peel onions and dice. Place both into a bowl. Mix 500 ml (approximately 2 cups) of water with vinegar and season with salt, sugar, mustard seeds and herbs. Pour over vegetables. Mix well and let rest, overnight, in a cool place.
Next day, rinse and dry chives, cut into rings. Arrange in preserving jars.
Bring zucchini with marinade to a boil and simmer for 5 minutes. Pour into prepared preserving jars and seal well. Turn upside down and let cool for 10 minutes. Return to normal position and cool completely. Serve as needed.
