Sour Pickled Zucchini

Ingredients

• 1 kg small zucchini
• 500 g carrots
• Salt
• 600 ml red wine vinegar
• 750 g sugar
• 6 cloves of peppercorns
• 4 cinnamon sticks
• 1 bay leaf
• 10 red chili peppers
• 4 sprigs tarragon

Instructions

1. 1.

   Wash the zucchinis, trim the stems and cut them lengthwise into quarters or eighths depending on size. Peel the carrots and cut them similarly to the zucchini. Blanch the vegetables in boiling salted water for about 3 minutes.

2. 2.

   Shock the vegetables in ice water, drain well, and place them in prepared screw-top jars. Boil the vinegar with sugar and spices, pour over the vegetables. Cover and refrigerate for 3 days.

3. 3.

   Strain the liquid again, bring to a boil, let cool, then pour back over the vegetables. Ensure the vegetables are fully submerged in the brine, cover jars tightly with lids and plastic wrap, keep in a cool dark place for 4 weeks before enjoying.