Zucchini “Milk Mushrooms”

1. 1 Zucchini≈ $3.00 per kg 350 g
2. 2 Dillpack 50 g ≈ $1.80 10 g
3. 3 Garlic≈ $10.00 per kg 8 g
4. 4 Sunflower oilpack 900 ml ≈ $3.50 30 ml
5. 5 Vinegar 9%pack 500 ml ≈ $1.30 30 ml
6. 6 Salt 8 g
7. 7 Sugar 12 g
8. 8 Black peppercorns 1 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. Cut young zucchini¹ into 1.5 cm cubes; for mature zucchini, peel and seed them first. Finely chop the dill² and slice the garlic³.

2. Toss the zucchini¹ with the dill², garlic³, salt, sugar, pepper, oil, and vinegar⁵. Leave for 3 hours, stirring occasionally, until the zucchini releases its juices.

3. Sterilize a 0.5 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.

4. Bring the zucchini¹ and its juices to a boil in a saucepan, then cook for 5 minutes over medium heat without letting it fall apart.

5. Pack the hot mixture into the jar to the rim, adding up to 30 ml boiling water if needed. Cover with the lid and sterilize in a pan of hot water for 15 minutes from the moment it comes to a boil.

6. Seal the jar, turn it upside down, and wrap it until cool. Store in a cool, dark place for up to 12 months; keep an opened jar in the refrigerator for up to 10 days.

In short

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