Zucchini Ribbon Pickles for Burgers

1. 1 Zucchini≈ $3.00 per kg 300 g
2. 2 Mustard seeds 3 g
3. 3 Dillpack 50 g ≈ $1.80 5 g
4. 4 Garlic≈ $10.00 per kg 3 g
5. 5 Apple cider vinegarpack 500 ml ≈ $2.50 60 ml
6. 6 Sugar 20 g
7. 7 Salt 6 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wash the zucchini¹ and shave it lengthwise into ribbons with a vegetable peeler, avoiding the seeds.

2. Sprinkle the ribbons with 3 g salt, toss, and leave for 10 minutes, then squeeze lightly.

3. Bring 150 ml water to a boil with 20 g sugar and 3 g salt, pour in 60 ml apple⁵ cider vinegar, and add 3 g mustard seeds.

4. Roll the ribbons into spirals or pack them into a 0,5 l jar with 5 g dill³ and 3 g garlic⁴.

5. Pour the hot marinade over them to the rim and let cool at room temperature.

6. Cover with a lid and refrigerate for 12 hours. Store for up to 14 days.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.