Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients
Step 2:
The first step is cutting zucchini
Step 3:
And onion into small pieces.
Step 4:
After them, cut the garlic into slices. Next, peel the chili pepper from the seeds and chop it into small pieces,
Step 5:
Then mix the vinegar with water, sugar, salt and put it on the fire until the end of boiling. After boiling, add zucchini and onion to the marinade and let it boil for another minute.
Step 6:
After a minute, remove the zucchini from the heat, cool slightly, add garlic, dill, chili, peppers (pink and black). Upon completion of the actions performed, cover the ingredients with a lid and cool. The food is ready to eat!
Step 7:
The remaining zucchini pickles should be put in a jar and put in the refrigerator for storage. Pickles can be consumed in a day, but the longer they are in the refrigerator, the tastier they turn out. The shelf life in the refrigerator is 1 month. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chili pepper - 40 kcal/100g
- Ground pink pepper - 21 kcal/100g
- Zucchini - 16 kcal/100g
