Preparation of the preserving jars
Take clean preserving jars - no regular jars - and boil them carefully. Let the jars only drain and do not dry them. Then you're ready to go!
Wash the zucchini and cut them into 0.5 cm slices. Peel the garlic cloves. Skin the shallots, quarter them and cut them into fine slices.
Layering zucchini in jars
Layer the zucchini, garlic cloves and sliced shallots in the jars
Boil the vinegar with spices
Boil the Hengstenberg white wine vinegar with water, pepper, coriander, fennel, salt and sugar. The sugar must be completely dissolved.
Pour vinegar broth over zucchini
Add the rosemary and thyme to the hot broth and immediately pour it over the zucchini so that they are completely covered. Leave to infuse for 24 hours.
Boiling the vinegar again and distribute over the jars
Pour the vinegar into a pot, boil it again and then pour it back into the jars. Close the jars tightly and let the pickled zucchini sit for a few days. Then you can enjoy them.
To extend the storage life of your pickled zucchini, heat the filled and closed jars again briefly in a water bath.
If stored in a cool, dark place they will remain fresh for several months.
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- 1 kg zucchini
- 4 cloves of garlic
- 150 g shallots
- 1 l Hengstenberg white wine vinegar
- 500 ml water
- 2 tsp white peppercorns
- 1 tsp coriander
- 1 tsp fennel
- 1 tsp. salt
- 175 g sugar
- 1 tsp rosemary
- 1 tsp thyme