Whole Pickled Baby Zucchini

1. 1 Zucchini≈ $3.00 per kg 600 g
2. 2 Garlic≈ $10.00 per kg 8 g
3. 3 Dillpack 50 g ≈ $1.80 15 g
4. 4 Black peppercorns 2 g
5. 5 Bay leaves to taste
6. 6 Salt 20 g
7. 7 Sugarpack 1 kg ≈ $1.60 30 g
8. 8 Vinegar 9%pack 500 ml ≈ $1.30 60 ml

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 small firm zucchini¹ and trim off the stems. Blanch in boiling water for 3 minutes, then immediately chill in ice water.

2. Sterilize a 1 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Place the dill³, garlic², bay leaf and peppercorns in the bottom of the jar, then pack in the zucchini¹ tightly.

4. Bring the water (about 400 ml) to a boil with the salt and sugar⁷, simmer for 2 minutes, remove from the heat and stir in the vinegar⁸.

5. Pour the boiling marinade over the zucchini¹ up to the rim, then cover with the lid.

6. Sterilize the jar in a pot of hot water for 20 minutes from the moment it comes to a boil.

7. Seal, turn upside down and wrap until cool. Store in a cool dark place for up to 12 months, and refrigerate an opened jar for up to 14 days.

In short

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