Incredibly Delicious Zucchini Pickle Recipe (Page 2 ) | March 2, 2025

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.

4. Mix the Vegetables:

Place the prepared zucchini, carrots, bell peppers, and hot peppers into a large bowl.

Add the chopped garlic to the bowl with the vegetables, mixing everything together well.

5. Season and Flavor the Mixture:
Heat 1 tsp of oil in a small saucepan until it is warm but not too hot.

Pour the warm oil and 1 tsp of vinegar over the mixed vegetables. This helps to preserve the crispness and infuse the flavors more evenly.

Season with black pepper, paprika, and curry to taste, according to your preference for spice and warmth.

Add 2.5 tbsp of salt and 25 tbsp (315 g) of sugar. Mix thoroughly, ensuring that all the vegetables are evenly coated with the salt, sugar, and seasonings. As the vegetables sit, they will release some of their natural juices, which will form a flavorful liquid.

6. Fill the Jars:

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