Insert zucchini – 6 delicious recipes presented

Zucchini can be prepared in many ways in the kitchen. That way you can put them in for later. We present 6 recipes to you here..

For centuries, people have endeavored to preserve perishable foods in a variety of ways for the harder times. Meat and fish were cured or smoked, fruit was dried or candied in sugar. Fish and vegetables were pickled.

The bad times when food was scarce are long gone. However, traditional preservation methods are still used today.

In addition to well-known types of vegetables, courgettes are also preserved in a spicy-sour or fruity-spicy way. The marinades made from a mixture of spices, herbs and other vegetable ingredients give the pickled zucchini a pleasant taste.

Such speci alties are a delicious side dish for hearty grilled steaks.

11. Relish: delicious side dish for meat and cheese

Zucchini Relish goes great with steak or grilled chicken. It's also a savory accompaniment to cheese and baguette. For about 6 glasses you will need:

1.5 kg courgettes
1 kg of onions
0.5 liters of white vinegar
200 g sugar
50 g mustard seeds
3 tablespoons hot mustard
1 tablespoon sweet mustard
Curry powder, turmeric, paprika hot
150 to 200 g s alt

❶ Finely grate the courgettes and onions and place this mixture in a large bowl with a lid, along with the s alt. Leave this overnight and squeeze out the accumulated liquid the next day.

❷ Then put the squeezed courgettes and onions in a large saucepan together with the sugar, vinegar and the two types of mustard. The relish is now cooked for 20 minutes, stirring constantly.

❸ Then add curry, turmeric and paprika. If you like it extra spicy, you can also add some cayenne pepper.

❹ Now let it simmer for another 5 minutes. Then taste your relish and thicken with cornstarch if necessary.

❺ Fill the finished relish into hot rinsed glassesscrew cap. Close the jars tightly and set them upside down on the work surface. Only when the relish has cooled down in the jars can they be stood upright again.

22. Zucchini in Olive Oil

Mediterranean cuisine connoisseurs can marinate the courgettes in olive oil with herbs. For 4 jars of pickled zucchini use:

2 to 3 small courgettes
2 to 3 cloves of garlic
Sprigs of rosemary, thyme, oregano herbs
approx. 0.5 liters of good olive oil
a little s alt
small chili peppers as desired

❶ The courgettes are cut into slices and lightly s alted. They should then rest for about 30 minutes to allow the water to drain out.

❷ Then dab the zucchini slices and fry them briefly in olive oil together with the garlic and herbs.

❸ Now let the zucchini cool down and put them in clean, hot rinsed jars.

❹ Add a small chili pepper to each glass.

❺ Finally, fill the glasses with olive oil until the fried zucchini are covered. The "oil cap" prevents mold from forming.

The pickled zucchini can be kept tightly closed and refrigerated for up to 6 months.

33. Zucchini sweet and sour

Sweet and sour mixed pickles are very popular. Pickled zucchini can be prepared in a similar way. For 5 to 6 glasses you need:

2 kilo zucchini, not too big
4 peppers of any color (red peppers look great)
3 to 4 onions
50 ml water
600 ml white wine vinegar
½ packet of cucumber preserves, also known as cucumber fix
about 80 to 100 g of s alt
300 g sugar
2 tablespoons mustard seeds
optional 100 ml apple juice

❶ Roughly chop the zucchini, onions and peppers and place them in a large saucepan with the remaining ingredients. Bring the mixture to a boil, then simmer over low heat for 5 minutes.

❷ Now taste the whole thing and season it if necessary.

❸ Now take the vegetables out of the pot in portions with a slotted spoon and fill them into clean glasses that have been rinsed with hot water. The filling quantity should be about 2/3 of the glass content.

❹ The vegetables in the glass are then filled with the hot liquid. Then close the jar and turn it upside down.

❺ If you have a wake-up pot, you can also bake the courgette jars for 20 minutes at 80°Cwake up.

44. Zucchini - Pepper Relish with Tomato Ketchup

Fruity-spicy courgettes are particularly suitable as an accompaniment to grilled food. It is also an excellent way to refine rice dishes. For about 5 glasses you will need:

1 kilo courgettes
1 kilo peppers, color of your choice
500 g onions
3 to 4 cloves garlic
200 ml oil
750 ml Ketchup
250 ml tomato passata
100 g brown sugar
2 dashes Tabasco
s alt, pepper, paprika powder

❶ First cut the peppers and zucchini into narrow strips, the onions into rings and the garlic into pieces.

❷ Then put the peppers, onions and garlic in a saucepan along with the ketchup, oil, tomatoes and spices and let this mixture simmer for 30 minutes. You should stir the vegetable mixture regularly so that nothing burns.

❸ After 30 minutes add the zucchini to the pot. Now the whole thing simmers for another 20 minutes.

❹ Before pouring the relish into the glasses, taste it again. Then reseal the jars tightly and turn them upside down until the relish has cooled.

55. Zucchini and tomatoes in oil

This Mediterranean recipe idea goes perfectly with antipasti. For about 5 jars of zucchini with tomatoes in oil you will need:

1 kilo courgettes
500 g cocktail tomatoes
6 sprigs of rosemary and thyme
5 to 6 garlic cloves in pieces (e.g. in eight)
pepper, s alt
2 tablespoons of honey
250 ml white balsamic vinegar
750 ml olive oil

❶ First cut the courgettes into strips and steam them in a mixture of vinegar, spices and honey for about 5 to 6 minutes. Then let everything cool down.

❷ In the meantime, prick the tomatoes a few times with a toothpick or a roulade needle so that they can better absorb the aroma of the broth later.

❸ Now fill the courgettes together with the tomatoes and garlic cloves in clean, hot rinsed glasses and pour the vinegar and olive oil over them. The vegetables must be completely covered. The herbs are also added.

❹ Then let your pickled courgettes sit in the jar for a week before trying them.

66. Zucchini sweet and spicy

Zucchini pickled sweet and spicy are more for connoisseurs who like it strong. For 5 jars of this zucchini speci alty you need:

1 kilo courgettes
2 carrots inslices
100 ml vinegar essence
250 ml white balsamic vinegar
300 g brown sugar
2 sprigs of thyme
2 tablespoons mustard seeds
1 tablespoon black peppercorns
1 hot chilli in fine rings without seeds

❶ Cut your courgettes into slightly thicker slices or pieces, as well as the carrots.

❷ Then put 1 liter of water in a large saucepan and add all the ingredients except the courgettes. Then let this mixture cook for 10 minutes.

❸ The zucchini pieces are then placed in clean, hot rinsed glasses.

❹ Now add the hot broth until the courgettes are completely covered.

❺ Finally close the glasses and turn them upside down. When the pickled vegetables have cooled down, you can put the jars upright again and enjoy the hot and sweet zucchini.