Spicy courgette marinade
Ingredients
- 1,5 kg courgettes or zucchini
- 2 red onion
- 2 tablespoon salt
- 1,5 l water
- 250 ml table vinegar
- 150 g sugar
- 1 chilli
- 2 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1,5 teaspoons salt
- A handful of garden herbs - don't be afraid to experiment
Preparation video
Thinly slice the courgettes (or zucchini) and onions. Then put them in a bowl, sprinkle with 2 tablespoons of salt, mix and leave to stand for at least 1 hour. Drain off the liquid and rinse.
In a large saucepan, add the water, vinegar, sugar, sliced chilli, spices and herbs, then cook for 5 minutes. Remove from the heat and add the courgettes and onions. Cover and leave to stand for 2 hours, then bring back to the boil.
The marinade is filled into sterile jars. The marinade will keep for up to one month in the fridge. If longer storage is necessary, the warmed jars, with the lid on but not screwed on, are placed in a large pot with a towel on the bottom. Fill the pot with water up to the neck of the jars and heat at boiling temperature for 15 minutes. The jars are then removed from the pot, tightly capped and turned upside down until completely cool.
Preparation
Thinly slice the courgettes (or zucchini) and onions. Then put them in a bowl, sprinkle with 2 tablespoons of salt, mix and leave to stand for at least 1 hour. Drain off the liquid and rinse.
In a large saucepan, add the water, vinegar, sugar, sliced chilli, spices and herbs, then cook for 5 minutes. Remove from the heat and add the courgettes and onions. Cover and leave to stand for 2 hours, then bring back to the boil.
The marinade is filled into sterile jars. The marinade will keep for up to one month in the fridge. If longer storage is necessary, the warmed jars, with the lid on but not screwed on, are placed in a large pot with a towel on the bottom. Fill the pot with water up to the neck of the jars and heat at boiling temperature for 15 minutes. The jars are then removed from the pot, tightly capped and turned upside down until completely cool.
Spicy courgette marinade
Ingredients
- 1,5 kg courgettes or zucchini
- 2 red onion
- 2 tablespoon salt
- 1,5 l water
- 250 ml table vinegar
- 150 g sugar
- 1 chilli
- 2 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1,5 teaspoons salt
- A handful of garden herbs - don't be afraid to experiment
Preparation
Thinly slice the courgettes (or zucchini) and onions. Then put them in a bowl, sprinkle with 2 tablespoons of salt, mix and leave to stand for at least 1 hour. Drain off the liquid and rinse.
In a large saucepan, add the water, vinegar, sugar, sliced chilli, spices and herbs, then cook for 5 minutes. Remove from the heat and add the courgettes and onions. Cover and leave to stand for 2 hours, then bring back to the boil.
The marinade is filled into sterile jars. The marinade will keep for up to one month in the fridge. If longer storage is necessary, the warmed jars, with the lid on but not screwed on, are placed in a large pot with a towel on the bottom. Fill the pot with water up to the neck of the jars and heat at boiling temperature for 15 minutes. The jars are then removed from the pot, tightly capped and turned upside down until completely cool.
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