Sweet and Sour Pickled Zucchini

Cut the zucchini into 1 cm thick slices. Make a broth with the remaining ingredients (except the dill). Pour it over the zucchini and let it stand for one night. Then drain and bring the broth to a boil again. Fill zucchini into twist-off jars, put fresh dill in between, pour gravy and seal while hot. Stand for at least two weeks before eating.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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