Pickled Zucchini and Onions
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
176
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 176 kcal | (8 %) | ||
| Protein | 2.5 g | (3 %) | ||
| Fat | 16.5 g | (14 %) | ||
| Carbohydrates | 5 g | (3 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
5
- Ingredients
- 4 Zucchini
- 8 Red onions
- Vegetable broth
- 6 bay leaves
- 1 tsp fennel seeds
- 4-6 tablespoons White vinegar
- 8 Tbsps olive oil
- Salt and freshly ground pepper
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.
