Pickled zucchini

Name: Pickled zucchini
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 500 g Courgette; 7-10 Tbsp Salt; 1 red onion; 2 Garlic cloves; 1 red chilli pepper; 1/2 bunch Dill; 1 TEASPOON Mustard seeds; 1 TEASPOON Coriander seeds; 500 ml Cider vinegar; 150 g demerara sugar; 1 pinch Turmeric

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

500 g Courgette
7-10 Tbsp Salt
1 red onion
2 Garlic cloves
1 red chilli pepper
1/2 bunch Dill
1 TEASPOON Mustard seeds
1 TEASPOON Coriander seeds
500 ml Cider vinegar
150 g demerara sugar
1 pinch Turmeric

Directions

1
Wash the zucchini, grate dry, clean and slice finely. Place in a sieve, sprinkle with 1 pinch of salt and drain. Peel and halve the onion, cut it into fine slices and put it in a bowl of cold water. Peel garlic and cut into fine slices. Wash the chilli pepper, grate dry, clean and cut into fine rings. Wash dill, shake dry, pluck off flags and chop.
2
Briefly roast the spice grains in a pan without fat. Put vinegar, sugar, turmeric and spice seeds in a pot, bring to the boil and simmer until the sugar has dissolved. Let cool slightly. Drain onions. Put the zucchini, onions, garlic, chilli and dill in a preserving jar, pour over the preserving marinade and close.