← All recipes

🍽️ Pickled Zucchini

466 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg zucchini
• 500 g sugar
• 500 ml white wine vinegar
• 500 g onions
• 1 bell pepper
• 1 bell pepper
• 3 tomatoes
• salt
• pepper (from the mill)
• 2 tbsp curry powder
• 1 tbsp paprika powder (sweet)
• 2 tbsp flour

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Cut the zucchini into small cubes.
3. 3. Peel the onion.
4. 4. Finely chop the onion.
5. 5. Wash the bell pepper.
6. 6. Cut the bell pepper in half lengthwise.
7. 7. Remove the core and white inner membranes from the bell pepper.
8. 8. Cut the bell pepper into strips.
9. 9. Briefly dip the tomatoes in boiling water to loosen the skin (this is called blanching).
10. 10. Peel the tomatoes.
11. 11. Quarter the tomatoes.
12. 12. Remove the core from the tomatoes.
13. 13. Finely chop the tomatoes.
14. 14. Add vinegar, sugar, and spices to a pot.
15. 15. Bring the mixture in the pot to a boil.
16. 16. Add the prepared vegetables to the boiling liquid.
17. 17. Bring the mixture back to a boil.
18. 18. Simmer the vegetables until tender.
19. 19. Mix the flour with a little water until a smooth paste forms.
20. 20. Stir the flour mixture into the vegetables.
21. 21. Bring the mixture back to a boil.
22. 22. Let the mixture simmer briefly to thicken.
23. 23. Fill the hot vegetables into prepared jars with twist-off lids.
24. 24. Seal the jars immediately.
25. 25. Store the jars in a cool, dark place.

Nutrition per serving

• kcal: 466
• Protein: 8 g · Fett/Fat: 1 g · Carbs: 100 g