Julienned Zucchini in a Jar with Guerzoni Apple Cider Vinegar and Aromatic Herbs
Ingredients:
- Fresh zucchini
- Guerzoni apple cider vinegar
- Fresh sage
- Fresh basil
- Pink peppercorns
- Salt to taste
- Sterilized glass jars
Instructions:
- Thoroughly wash the zucchini and cut them into julienne strips (thin strips).
- Bring a pot of water to a boil and add the julienned zucchini. Boil for about 1-2 minutes, until they are tender but not too soft.
- Drain the zucchini and run them under cold water to stop the cooking process, then set them aside.
- In a pot, bring the Guerzoni apple cider vinegar to a boil with the sage leaves, basil leaves, and pink peppercorns. Adjust the salt if necessary. Once it reaches a boil, lower the heat and let it simmer for about 5 minutes to blend the flavors.
- Place the zucchini in the sterilized glass jars, and pour the boiling Guerzoni apple cider vinegar with the aromatic herbs and pink peppercorns over them.
- Seal the jars tightly and let them cool completely at room temperature.
- Store in the refrigerator and let rest for at least 24 hours before consuming.
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