Pickled Zucchini
recipe

A delicious and tangy pickled zucchini perfect for salads or as a topping.
Preparation Time: 30 minutes
Serving Size: 4-6 servings
Ingredients:
- 2 zucchinis
- 1 cup apple cider vinegar
- 1 cup water
- 1 cup sugar
- 2 garlic cloves
- 1 green chili
- 1 tablespoon yellow mustard seeds
- Olive oil
- Salt (to taste)
Instructions:
1. Wash the zucchinis and trim both ends.
2. Halve the zucchinis and slice them into thin strips.
3. In a saucepan, combine apple cider vinegar, water, and sugar. Heat until the sugar dissolves, then let it cool slightly.
4. Peel the garlic and slice it thinly.
5. Slice the chili and leave a few seeds for extra heat if desired.
6. Place the zucchini strips, mustard seeds, garlic slices, and chili strips in a sterilized jar.
7. Pour the cooled pickling liquid over the zucchini, ensuring they are slightly submerged.
8. Drizzle olive oil on top of the liquid and seal the jar.
9. Let the jar sit in the refrigerator for at least 24 hours before using.
Enjoy your pickled zucchini in salads or on top of bread!
Nutritional Information (per serving):
Calories: 90
Fat: 4g
Carbohydrates: 15g
Sugar: 12g
Protein: 1g
Sodium: 30mg

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