My new favourite accessory when it comes to pickled vegetables. They fit well into a delicious bacon cheeseburger, the house’s favourite burger. It takes no time to make and then it is different from the classic pickled cucumbers if you want to try something new.
1 DL WHITE VINEGAR
½ DL WATER
2.5 TBSP. SUGAR
3 BAY LAUREL LEAVES
½ TBSP. WHOLE PEPPER CORNS
1 TSP. SALT
1 SMALL CHILI, FINELY CHOPPED
Wash and slice the squash. Put them in a clean, sterilised jar.
Heat the rest of the ingredients in a pot
When the sugar has dissolved, pour the liquid over the courgette slices and put the lid on.
Let the pickled courgettes sit for at least one hour before use, but preferably longer in the fridge