Zucchini, Sweet/Sour Pickled Ii, Homemade

Rinse 600 g green zucchini and 600 g yellow zucchini, clean and cut into eighths. Cut the pieces about finger length and put them into prepared jars. Boil 0.5 liters of tarragon vinegar, 375 g sugar, 1 tbsp salt, 1 tsp mustard seeds and 1 tsp peppercorns with 0.5 liters of water, let it cool down a little bit and pour it over the zucchini. Rinse 4 dill umbels and form each in a jar. Close the jars and place them in a grease pan filled with water.

Heat in oven (E-kitchen stove: 175 degrees convection: 150 degrees /gas: level 2) until air bubbles rise in the jar. Reduce heat to 90 degrees (convection 75 degrees /gas: level 1) and continue cooking for half an hour. Turn off the stove, leave the jars in the stove for another half hour.

Preparation time: 2, 5 hours Shelf life : about 12 months.

Our tip: zucchini are delicate in taste and therefore also good for children.

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