Zucchini in Lemon-dill Sauce
Boiling down zucchini is a delicious way of preserving the fruit vegetables for a long time. The green domestic vegetables contain few calories and fat, but a lot of potassium, which lowers blood pressure, and plenty of beta-carotene, which has an antioxidant effect.
Because the ingredients have a long shelf life, hygiene and thorough cleanliness during the boiling process is particularly important. To ensure that the jars and lids are sterile, you can either place them in the oven at 180 degrees for about 10 minutes, then turn off the oven and let them cool down. Or you can put both in a large pot of boiling water and let it boil for about 10 minutes.
Rinse, trim and cut zucchini lengthwise into slices.
Cut lemon into slices.
Mix broth with 500 ml (approximately 2 cups) water, vinegar, salt, sugar and peppercorns. Pour mixture over zucchini and lemon slices. Mix well and marinate overnight in the refrigerator.
Transfer mixture to a large pot and bring to a boil. Simmer about 5 minutes over low heat. Divide dill among the hot, prepared jars. Pour zucchini mixture into jars, seal and let cool. Refrigerate up to 3 weeks. Tip: To preserve zucchini longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.