Pickled Zucchini
Pickled Zucchini - Spicy Pickled Ribbons!
Healthy, because
Even smarter
Courgettes bring plenty of minerals to the plate: potassium for a healthy water balance, magnesium for strong muscles and nerves and the trace element iron, which is involved in blood formation and oxygen transport. Chillies are real pick-me-ups due to their spiciness, because the body's own opiates are released, which ensure a good mood.
Enjoy the pickled zucchini as antipasti, for the barbecue or with a colourful salad. Kitchen hygiene is absolutely necessary when preserving. Boil the jars or heat them in the oven at 200 °C. This kills off all germs and the food will keep longer. Before you eat the pickled courgettes, make sure that the product is still fresh and edible by checking its smell, appearance and after a small tasting.
Ingredients
- Ingredients
- 1 ½ kilograms small Zucchini
- 400 milliliters White vinegar
- 1 Tbsp salt
- 2 red chili peppers
- 4 fresh thyme
- 500 milliliters olive oil
Preparation steps
Rinse and trim the zucchini and cut into 1 cm thick slices (approximately 1/2 inch).
Boil the vinegar with 750 ml water (approximately 3 cups) and the salt and blanch the zucchini slices for about 1 minute. Lift out and drain well.
Rinse the chile peppers, cut in half lengthwise, remove the seeds and cut into thin strips. Pluck the thyme leaves from the stems and set aside.
Heat a little oil in a pan and sauté the zucchini until golden.
Place the zucchini slices, chile pepper strips and thyme leaves in hot rinsed jars and pour in enough oil to cover everything. Close the lids tightly.
Store in a cool, dark place until needed.
