Curry zucchini pickles

Ingredients

For 4 servings

• •2 2 Courgette(s)
• •25 cl 25 cl Cider vinegar
• •25 cl 25 cl Water
• •2 c. à soupe 2 tablespoons White sugar
• •1 c. à soupe 1 tbsp. Big salt
• •1 c. à café 1 c. Curry coffee powder
• •0.5 c. à café 0.5 Coffee c. Dried pepper
• •Some leaves Menthe
• •Lemon zest

Method

1. 1.Preparation of the zucchini
2. 2.Wash the zucchini thoroughly and then, with the help of a saver or mandolin, cut them into long thin ribbons in length. Place the ribbons at the bottom of the jar, well flat, by tasting them slightly but without crushing them to preserve their texture.
3. 3.Preparation of brine
4. 4.In a saucepan, pour cider vinegar, water, white sugar, large salt, curry powder and dried pepper flakes. Mix these ingredients thoroughly so that the sugar and salt start to dissolve in the liquid.
5. 5.Brine cooking
6. 6.Bring the saucepan to medium heat and bring the brine to a boil. From the first broths, mix to homogenize well, then keep boiling for 1 to 2 minutes to allow all aromas to infuse well and harmonize.
7. 7.Brine cooling
8. 8.Remove from the fire and let the brine warm for a few minutes. This step is important because pouring a boiling brine on the zucchini leathered them, which is not desired. Ribbons must remain crisp and fresh for good pickles.
9. 9.Bocaling
10. 10.Gently pour the warm brine over the zucchini ribbons, until well covered. Close the jar hermetically. Make sure that all the ribbons are submerged, do not hesitate to compact slightly if necessary with a clean spoon.
11. 11.Rest in the refrigerator
12. 12.Place the jar of zucchini pickles in the refrigerator. Allow to rest at least 24 to 48 hours so that the ribbons simmer perfectly with the flavors of the brine. Serve well fresh, garnished or accompanied, to enjoy all the aromas.