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🍽️ Pickled Zucchini with Mustard Flavor

45 kcal · 30 min · 4 servings

Ingredients

• 2.5 kg zucchini
• 3 onions
• bell peppers (2 red and green each)
• 500 ml white wine vinegar
• 50 g salt
• 500 g sugar
• 3 tsp mustard seeds
• 3 tsp turmeric powder

Instructions

1. 1. Wash the zucchini thoroughly and cut it into small, bite-sized pieces.
2. 2. Peel the onions and dice them into small cubes.
3. 3. Wash the bell pepper, cut it in half lengthwise, and remove the stem and white inner membranes.
4. 4. Dice the deseeded bell pepper into small cubes as well.
5. 5. Place the cut vegetables into a large bowl.
6. 6. Mix 500 milliliters of water with vinegar, salt, sugar, mustard seeds, and turmeric in a separate container.
7. 7. Pour the liquid evenly over the vegetables in the bowl.
8. 8. Mix everything well so that the vegetables are completely covered.
9. 9. Cover the bowl and leave it in a cool place overnight.
10. 10. Transfer the marinated vegetables along with the liquid into a large pot.
11. 11. Bring the mixture to a boil once.
12. 12. Then let the vegetables simmer on low heat for five minutes.
13. 13. Fill the hot vegetables immediately into prepared, clean jars.
14. 14. Seal the jars tightly with the lids immediately.
15. 15. Turn the sealed jars upside down for ten minutes.
16. 16. Then let the jars cool down completely.

Nutrition per serving

• kcal: 45
• Protein: 1 g · Fett/Fat: 0 g · Carbs: 10 g