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This recipe offers a delightful, pickle-like appetizer made from fresh vegetables, herbs, and spices. With a mix of zucchini, carrots, red peppers, and garlic, this appetizer is a wonderful addition to any meal. It’s easy to prepare, can be stored in jars, and is a great way to preserve the season’s harvest.
Preparation Time:
Prep Time: 40 minutes
Rest Time: 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Ingredients (Makes approximately 4-5 jars)
3 kg zucchini, julienne cut
2 kg carrots, peeled and julienne cut
2 garlic cloves, minced
5-6 red bell peppers, julienne cut
2 hot red peppers, julienne cut
½ bunch of basil, chopped
2.5 tablespoons rock salt (50 grams)
2.5 tablespoons sugar (50 grams)
1 glass (225 ml) vinegar (4-5% acidity)
1 glass (225 ml) heated vegetable oil
1 tablespoon coriander seeds (20 grams)
1 tablespoon red pepper powder (20 grams)
Directions
Prepare the Vegetables:
Julienne cut the zucchini, carrots, red bell peppers, and hot red peppers. Mince the garlic and chop the basil.
Combine the Ingredients:
In a large bowl, mix all the julienned vegetables, garlic, basil, rock salt, and sugar. Stir in the vinegar, heated vegetable oil, coriander seeds, and red pepper powder.
Rest the Mixture:
Let the mixture rest for 10 minutes to allow the vegetables to release their juices.
Fill the Jars:
Fill clean glass jars with the vegetable mixture, pressing down to compact them. Pour the remaining juices over the vegetables to ensure they are covered.
Seal the Jars:
Clean the rims of the jars and seal them tightly with new lids.
Boil the Jars:
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