Pickled Zucchini (Cuban-Style Piccalilli)
A wonderful recipe for a Cuban-style vegetable relish! This recipe is a pickled medley of small vegetables — they can be root vegetables, an assortment of mixed veggies, or young legumes. Here's an original dish from Cuban cuisine that absolutely anyone can make!
Cooking method
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Step 1:
The ingredients.
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Step 2:
First, cut up the zucchini
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Step 3:
and the onion into small pieces.
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Step 4:
Next, slice the garlic. Then seed the chili pepper and chop it into small pieces.
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Step 5:
After that, combine the vinegar with the water, sugar, and salt and bring it to a boil. Once it boils, add the zucchini and onion to the marinade and let it simmer for another minute.
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Step 6:
After a minute, take the zucchini off the heat, let it cool slightly, and add the garlic, dill, chili, and the pink and black pepper. Once that's done, cover the mixture and let it cool. It's ready to eat!
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Step 7:
Spoon any leftover zucchini pickles into a jar and store them in the refrigerator. They're good to eat after a day, but the longer they sit in the fridge, the tastier they get. They keep in the refrigerator for up to 1 month. Enjoy!
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
- Fresh dill - 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 cider vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Black peppercorns - 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
