Rinse and clean 1 kg zucchini, cut in half lengthwise once, diagonally once, then lengthwise into pieces. 4 cloves garlic, peeled, cut into slices. Rinse and coarsely chop 1 bunch flat-leaf parsley. Layer both with the zucchini in jars. Make 1 liter white wine vinegar, 1 tbsp thyme, 1 tsp black peppercorns, 175 g sugar, 1 tbsp salt 5 min, pour hot into jars, close jars. After 24 hours, pour off the broth, boil again, pour back into the jars. Close the jars tightly.
Important: The pickled zucchini will keep in the refrigerator for about 6 months. They are exceptionally good for an Italian appetizer plate with salami, cheese and ham.
Our tip: Zucchini are delicate in taste and therefore also well suited for children.
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