Marinated zucchini pickles

Name: Marinated zucchini pickles
Total time: 1 d 1 h
Yield: 5
Ingredients: 3 cloves of garlic Garlic; 500 g Zucchini; 200 g Onion; 100 g Dill; 100 g Sugar; 250 ml Water; 100 ml Vinegar; 1 Chilli; 1 teaspoon Salt; 1 Bay leaf; 0.5 teaspoon Ground pink pepper; 1 g Peppercorns

A wonderful recipe for a vegetable appetizer of Cuban origin! The recipe below is a pickled mixture of small vegetables. They can be root vegetables, assorted vegetables, and young legumes. Cuban cuisine provides you with a recipe for an original dish that absolutely anyone can prepare!

84

16171

Zoey Johnson

Recipe author

Calories

130kcal

Protein

3g

Fat

0g

Carbs

31g

*Nutrition per serving

Ingredients

Servings: 5

3cloves of garlic

500g

200g

100g

100g

250ml

100ml

1

1teaspoon

1

0.5teaspoon

1g

Step-by-step preparation

Cooking time: 1 day 1 hr

STEP 1
Ingredients
STEP 2
The first step is to cut the zucchini
STEP 3
and onion into small pieces.
STEP 4
Next, cut the garlic into slices. Next, remove the seeds from the chili pepper and chop it into small pieces.
STEP 5
then mix the vinegar with water, sugar, salt and put on the fire until it boils. After boiling, add zucchini and onion to the marinade and let simmer for another minute.
STEP 6
After a minute, remove the zucchini from the heat, cool slightly, add garlic, dill, chili, peppers (pink and black). Upon completion of the above steps, cover the ingredients with a lid and cool. The food is ready to eat!
STEP 7
The remaining zucchini pickles should be placed in a jar and stored in the refrigerator. Pickles can be consumed after a day, but the longer they sit in the refrigerator, the tastier they turn out. Shelf life in the refrigerator is 1 month. Bon appetit!