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Preserved Carrots and Zucchini
Ingredients
- 6 zucchini, thinly sliced
- 2 large carrots, thinly sliced
- 1 ½ cups white balsamic vinegar or apple cider or regular white vinegar
- ½ cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 tablespoon coriander seeds
- 2 cloves garlic, crushed
- 2 tablespoons fresh dill
- 1 fresh chilli pepper thinly sliced
Directions
- Blanch the zucchini and the carrot in salted boiling water for two to three minutes. Drain then transfer to a glass bowl.
- In a pot, combine the vinegar, water, sugar, salt, coriander seeds, garlic, fresh dill and chilli pepper. Bring to a boil and then simmer until the sugar and the salt dissolve or about five minutes.
- Pour the vinegar mixture over the vegetables and allow to sit for at least 30 minutes. Place into a jar or a plastic container and store for up to one week in the fridge.
