Pickled Zucchini Slices

1. 1 Zucchini≈ $3.00 per kg 600 g
2. 2 Garlic≈ $10.00 per kg 10 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. Slice the young zucchini¹ into 1 cm rounds. Slice the garlic² thinly.

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 half the dill³, the garlic², bay leaf, and peppercorns in the bottom of the jar, then pack in the slices tightly, layering them with the remaining dill.

4. Bring the water (about 450 ml) to a boil with the salt and sugar⁷, boil for 2 minutes, remove from the heat, and stir in the vinegar⁸.

5. Pour the hot marinade over the zucchini¹ to the rim and 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 the jar, turn it upside down, and wrap it until cool. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 14 days.

In short

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