Salted Zucchini
Zucchini are cured in brine with horseradish and citric acid, then transferred to jars. It fits a low-carbohydrate menu and provides fiber.
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5 kg
Servings: 4 (1 serving ≈ 793 gram)
Digestion time: 2 hour
Ingredients: zucchini (3000 g), horseradish (100 g), table salt (60 g), citric acid (10 g).
Wash the young zucchini and cut them into rounds. Peel and cut the horseradish.
Arrange the zucchini and horseradish in a tub, cover them with water, then drain the water.
Bring the water to a boil, adding the salt and citric acid for each litre.
Cool the brine to room temperature, pour it over the zucchini and press the vegetables under the brine.
Leave the zucchini for seven days, changing the brine daily, then arrange them in clean jars and cover with brine.
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