Pickle of zukini or young zucchini and onion

Submitted by enr on 01 Oct 2014
4 young zucchini
1/2 cup onions
1 cup water
2 cup white vinegar
4 cloves garlic
2 tsp salt
1 tbsp fennel seeds
2 tsp chili peppers
1 tsp black pepper, seeds and mustard seeds koriandar
Pickle of zukini or young zucchini and onion
Photo added on
Photo author
Courgettes (cut into quarters without peeling) put in jars, put them between garlic and ranks them on the onion, sliced. Add spices. Water, vinegar and salt is heated to boiling and pour into jars, then the jars are sealed and turn upside down to cool down. Pickles becomes ready for two weeks. * I use zukini, which are very small and thin and are not suitable for frying - usually with size 20x3 cm. Four of them filled one-liter jar. When using Bulgarian zucchini, maybe one or at most two zucchini will be equivalent to 4 zukini.
0 users
01 Oct 2014


It is interesting to try but 2 hours. L. Chilies and chopped fresh or dry ground. Obichav spicy surely will become fresh and full of holes :)

In the original recipe given dry chili peppers into pieces, but everyone can but adjust to taste :). I sometimes put spicy, sometimes not.