Zucchini in sweet brine: A unique twist for your pantry

Zucchini à la pineapple may sound unconventional, but it's worth embracing a bit of adventure, especially when it yields such tasty results. Sweet, slightly tangy, and with a texture reminiscent of pears from compote, it's a hit.

Pickled zucchini is a delicious addition to dishes and a nutritional powerhouse. Rich in beta-carotene, B vitamins, and vitamin C, as well as minerals like magnesium and potassium, it supports eye health and the entire body. It’s both healthy and tasty.

Who would have thought that zucchini could taste like exotic pineapple? It's sweet, aromatic, and juicy, making it a perfect addition to salads, desserts, or a standalone snack. With an abundant garden harvest, it’s worth preparing a few jars.

Ingredients:

• 2 kg of yellow zucchini (approx. 1.2 kg after cleaning),
• about 1.5 litres of water,
• 1 tablespoon of citric acid,
• 120 grams of sugar,
• 10 grams of vanilla sugar,
• 4-5 cloves,
• 1 teaspoon of turmeric.

Preparation method:

Step 1. Cut the yellow zucchini in half and scoop out the flesh and seeds with a spoon. Cut the remaining part into medium-sized cubes.

Step 2. In a pot, bring the water to a boil. Add the citric acid and bring it to a boil. Pour the resulting brine over the diced zucchini and set aside for 24 hours.

Step 3. After this time, pour the liquid back into the pot. Add white sugar, vanilla sugar, cloves, and turmeric. Stir and bring to a boil.

Step 4. Place the pieces of zucchini in jars and pour the brine over them. The liquid should completely cover the vegetable pieces. Tightly close the jars.

Step 5. Line the bottom of the pot with a cloth. Place the jars inside and cover them with water so that it reaches about three-quarters of the jar height. It shouldn't reach the lid. Pasteurize for about 15-20 minutes. Set aside to cool. Store in a dry and cool place. Enjoy!