Incredibly Delicious Zucchini Pickle Recipe
Table of Contents
Ingredients:
3 kg (6.6 lbs) zucchini
2.5 kg (5.5 lbs) carrots
5-6 red capsicums (bell peppers)
2 hot peppers (optional, for heat)
2.5 tbsp (37 g) salt
25 tbsp (315 g) sugar
1 tsp (5 ml) vinegar
1 tsp (5 ml) oil
1 head garlic, finely chopped
Paprika, to taste
Black pepper and curry, to taste
Method of Preparation:
1. Prepare the Zucchini and Carrots:
Wash the zucchini thoroughly. Using a vegetable peeler, grate the zucchini into long, thin strips, as thin as possible. If the strips are too long, cut them into manageable lengths with a knife.
Peel and clean the carrots, and then use the same method to grate the carrots into thin strips. This will give the pickle a nice texture and ensure that the vegetables absorb the flavors evenly.
2. Chop the Garlic:
Peel and finely chop 1 head of garlic. Set aside to add later to the vegetable mix for a punch of flavor.
3. Prepare the Peppers:
Wash the red capsicums (bell peppers) and remove the seeds and stems. Cut the peppers into thin strips.
For a bit of spice, clean the hot peppers by removing the seeds and stems, then slice them into thin circles. This will add a kick to the pickle, but you can omit the hot peppers if you prefer a milder flavor.