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Pickled Zucchini and Onions

Pickled Zucchini and Onions
176
calories
Calories
25 min.
Preparation
moderate
Difficulty

Ingredients

for 5 servings Glass jars; 200 ml (approximately 7 ounces)
4 Zucchini
8 Red Onions
Vegetable broth
6 Bay leaves
1 teaspoon Fennel seed
4-6 tablespoons White vinegar
8 tablespoons Olive oil
Salt and freshly ground pepper
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Preparation steps

1

Rinse the zucchini and slice thinly. Peel the onions, cut in half and slice thinly.

2

Combine the sliced onions, vegetable broth, bay leaves and fennel seeds in a large saucepan and bring to a simmer. Add the zucchini slices and cook for another 3-4 minutes. Stir in the white vinegar and olive oil, season with salt and pepper and transfer to clean, glass jars. Seal the jars tightly and store in a cool, dark place.