I like to can zucchini similar to cucumbers. I use recipes from Weck or trusted other sources.
This is water, applecidet vinegar, mustardseed (yellow/black), garlic, onion and two of them contain ONE Szechuan-peppercorn (whish me luck). I forgot to ad a tiny bit of bayleaf to test if they would turn out even crunchier (it's already ok with the salting though).
by Highdosehook
1 Comment
A fellow Weck enthusiast, hi there! We also use the 500 ml glasses for most stuff, except for tomato concentrates and the likes, for which we have the 220s.
Looks cool, well done!