Spicy zucchini in vinegar

Spicy Zucchini in Vinegar – A Delicious and Healthy Recipe

If you are among those who love pickles, then this spicy zucchini in vinegar recipe will quickly become your favorite! Spicy, crunchy, and full of flavor, pickled zucchini are not only an excellent side dish but also an ideal appetizer for festive meals or gatherings with friends. This recipe, inspired by a culinary magazine from 2011, has been adapted to bring a touch of originality and a perfect taste.

Preparation time:
- Preparation time: 30 minutes
- Cooking time: 15 minutes
- Total time: 45 minutes
- Number of servings: 4 jars of 400 ml

Ingredients:
- 8 small zucchinis (preferably zucchini)
- 2-3 medium carrots
- 3 bell peppers
- 3 hot peppers (you can adjust the quantity according to your preferences)
- 1 head of garlic
- 1 liter of vinegar (preferably wine or apple for a more refined taste)
- 2 liters of water
- 4 tablespoons of sugar
- 3 tablespoons of coarse salt
- 10-12 peppercorns
- 4-5 bay leaves
- Celery leaves (optional, for flavor)

Necessary utensils:
- Glass jars with lids
- A large pot for boiling
- A knife and a cutting board
- A wooden spoon or a spatula
- A ladle
- A thick blanket (for cooling the jars)

Step-by-step preparation:

1. Preparing the vegetables: Start by washing the zucchinis, carrots, and peppers well. Cut the ends off the zucchinis and then cut them in half lengthwise, followed by thin slices. Peel the carrots and cut them into rounds, while the peppers can be cut into strips or rounds, according to preference. The bell peppers should also be cleaned and cut into strips.

2. Arranging the vegetables in the jar: In the glass jars, start layering the vegetables. I recommend alternating layers of zucchini, carrots, peppers, and bell peppers to create a pleasant appearance. You can add a few strips of hot pepper and garlic cloves between the layers for extra flavor.

3. Preparing the marinade: In a large pot, combine the vinegar, water, salt, sugar, pepper, and bay leaves. Place the pot over medium heat and bring the mixture to a boil. Make sure to stir occasionally to dissolve the salt and sugar. Once the mixture has started to boil, let it simmer for about 5-7 minutes.

4. Filling the jars: Using a ladle, carefully pour the hot marinade over the vegetables in the jars, ensuring that all the vegetables are completely covered. Leave a little space at the top of the jar for expansion.

5. Sealing the jars: Close the jars with the lids and make sure they are well sealed. Place the jars in a warm place and cover them with a thick blanket. This will help the jars cool gradually, promoting better immersion of flavors.

6. Waiting: Allow the jars to cool completely, for about 24-48 hours, before storing them in the pantry. The longer they sit, the more intense the flavors will become, so it is recommended to wait 2-3 weeks before consuming them.

Practical tips:
- Choosing zucchinis: Opt for small and young zucchinis, as they have a better texture and fewer seeds.
- Adding spices: You can experiment with various spices, such as cumin or coriander, to achieve an even more interesting flavor.
- Sweet version: If you prefer a sweeter taste, you can add more sugar to the marinade.

Nutritional benefits:
Zucchini is an excellent source of vitamins and minerals, being rich in vitamin C, potassium, and antioxidants. Consuming pickled vegetables helps maintain healthy gut flora and can contribute to overall digestive health.

Frequently asked questions:
1. How long can I keep pickled zucchini?
Pickled zucchini can be well preserved in the pantry for 6-12 months, as long as they are well sealed.
2. Can I add other vegetables?
Of course! You can add onions, cauliflower, or even beets to vary the recipe.
3. How can I serve pickled zucchini?
They can be served as an appetizer, alongside cheeses or cold cuts, or as a side dish for meat dishes.

Serving suggestions and combinations:
Spicy zucchini in vinegar is delicious alongside grilled steak or with a fresh salad. You can try serving them with a slice of toasted bread and goat cheese for a tasty snack. Also, a glass of white wine or craft beer can pair perfectly with these pickles.

In conclusion, this spicy zucchini in vinegar recipe is not only simple but also full of personality and flavor. I encourage you to try it and enjoy the authentic taste of pickled vegetables, which will bring a splash of color and flavor to your table! Bon appétit!