Zucchini Pickles

13 min
Easy

1 serving

🥒

1

Zucchini

5 g

Peppercorns

5 g

Mustard Seeds

2

Bay Leaves

2.5 g

Salt

300 ml

White Vinegar

💧

300 ml

Water

45 ml

Agave Syrup

Preparation Steps

  1. Step 1/4

    Cut your zucchini into slices, cubes or sticks.

  2. Step 2/4

    Boil the vinegar, water, salt and agave syrup for 3 minutes.

  3. Step 3/4

    Place the cut zucchini in your jars and fill them with the hot liquid.

  4. Step 4/4

    Close your jars tightly and turn them upside down to cool.

Composition

Ingredients

Types

Vegetables, Spices, Herbs, Liquids, Sweeteners

Ingredients

Zucchini, Peppercorns, Mustard seeds, Bay leaves, Salt, White vinegar, Water, Agave syrup

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

10 minutes

Cooking

3 minutes

Overall

13 minutes

Difficulty

Level

Easy (1/4)

Steps

4 steps

Equipments

Utensils

Knife, Pot, Jar

Appliances

Stove

Type

Type

Type Of Dish

Side Dish

Occasions

Anytime

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

French

Geographic

to inform

Various

Aspect

Texture

Crunchy

Flavors

Sour, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 6-12 months (Unopened jar), fridge : Until consumed (After opening)