For the zucchini salad, first peel the zucchinis and cut away the soft white from the center, including the seeds. Cut zucchini flesh into bite-sized pieces about 1×2 cm.
Place in a large bowl and add salt, mix well. Now put away the covered bowl and make all other preparations. First boil the jars, as well as the rubber rings and lids. If you want to use twistoff jars: that works too, but at the expense of shelf life.
Peel the peaches and cut them into small cubes, wash, clean and cut the peppers and peppers as well. Wash the yellow cherry tomatoes – here they were very small – and pierce them once with a needle, this is to prevent the skin from bursting open.
Bring the vinegar to a good boil with the juice, brown sugar, 150 ml of water and the spices, boil the whole thing for about 3 minutes until bubbly and add in the peppers, pepperoni, peach pieces and cherry tomatoes.
Cook for 2 minutes, then add the zucchini pieces with everything – including the salted water – and wait for it to bubble up again. Boil for 2 minutes until simmering, remove from heat and pour into the jars provided, preferably using a preserving funnel to keep the jar rims clean.
According to the manufacturer’s instructions, seal the jars with rubber bands, lids and clamps.Quickly place the jars in a boiling pot,fill with water at about 80 degrees and boil down at 90 degrees for about 20 minutes.
At the end of the
Preparation Tip:
The zucchini salad will keep for a good year. For serving, you can dilute the preserving liquid with water. Makes about 2.5 to 3 liters total.
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