Pickled Zucchini with Garlic

Cut zucchini into 1/2 cm thick slices and layer in jars with garlic cloves and shallots.

Boil vinegar with coriander, pepper, water, fennel, salt and sugar until sugar is dissolved.

Add rosemary and thyme to hot broth form and pour over zucchini on the spot. Cover jars and infuse zucchini for 24 hours.

Drain broth from zucchini, bring back to a boil and pour over vegetables again. Close the jars.

Tastes good with ham as an entrée, but also with short roasted meat and roast potatoes.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

Related Recipes:

Fish in Zucchini CoatCarefully remove the bones from the fillets of gilthead seabream. Separate fillets from skin and cut fillets... Pickled Zucchini with PeppersFor the pickled zucchini with peppers, remove the seeds from the zucchini and peppers, peel the onions and... Turkish CasserolePeel and wash the potatoes, cut into slices about 5 mm thick and cook in salted water until al dente. Press... Zucchini Au Gratin with Mediterranean Salad Sauce1. preheat the oven to 200 °C. Rinse and clean the zucchini and cut diagonally into 1 cm thick slices. Season... Potato and Zucchini Gratin with Seconds SteaksFor the Potato and Zucchini Gröstl with Sekundensteaks, first boil the lentils in approx. 500 ml water... Zucchini Im ProsciuttomantelFor the zucchini in prosciutto coat, wash zucchini, rub dry, cut away flower and stem end. Cut in half... Chicken Broth with Fennel and SaffronCut chicken fillets into 2 cm cubes. Clean fennel bulb, then cut into slices about 2 cm thick and dice. Remove... Layered Fish CasserolePreheat the oven to 220 °C. Boil the potato slices in salted water for a few minutes and strain them in a... American Mashed Potatoes with Roasted GarlicPreheat the kitchen stove to 140 °C. Cut the tops of the garlic bulbs so that the individual cloves are... Zucchini Bell Pepper SoupFor the zucchini bell pepper soup, wash zucchini, remove ends, cut into slices and then into small strips...