Pickled Zucchini

Ingredients

• 1.5 kg zucchini
• 100 g medium onions (2 medium onions)
• 5 garlic cloves
• 0.5 bunch Chives
• 2 sprigs thyme
• 2 sprigs Rosemary
• 500 ml white balsamic vinegar
• 2 tbsp salt
• ground pepper to taste
• 3 tsp mustard seeds

Instructions

1. 1.

   Boil jars and lids in a large pot of hot water for about 10 minutes. Remove the jars from the water and place them upside down on clean kitchen towels to cool.

2. 2.

   Wash, peel, and slice zucchini into thin rounds. Peel and dice onions and garlic. Combine all in a bowl. Wash chives, thyme, and rosemary; pat dry and finely chop the herbs. For the brine, mix 500 ml water with vinegar, salt, pepper, mustard seeds, and herbs.

3. 3.

   Add zucchini to a large pot with the brine, bring to a boil, and cook for 2–3 minutes. While still hot, fill the prepared jars to the brim, seal immediately, place lids on top for 10 minutes, then turn upside down and let cool.