Zucchini in Mustard Brine

Ingredients

• 2.5 kg zucchini
• 2 Organic lemons
• 500 ml white wine vinegar
• 2 tbsp salt
• 8 tbsp honey
• 2 tbsp peppercorns
• 2 tbsp mustard seeds
• 1 bundle dill

Instructions

1. 1.

   Clean, wash and slice the zucchini lengthwise into rounds. Wash the lemons and cut them into slices.

2. 2.

   For the brine, stir 500 ml water with vinegar, salt, honey, peppercorns and mustard seeds and pour over the vegetables. Mix well and cover overnight in a cool place.

3. 3.

   The next day transfer everything to a large pot, bring to a boil, then simmer for 5 minutes on low heat. Wash the dill and distribute it onto the jars. Pour the hot brine with zucchini into clean, sterilized canning jars, seal immediately, place the lids on top for 10 minutes, then flip over and let cool.