Pickle-Like Vegetable Appetizer with Zucchini, Carrots, and Peppers

Prepare the Vegetables:
Julienne cut the zucchini, carrots, red bell peppers, and hot red peppers. Mince the garlic and chop the basil.
Combine the Ingredients:
In a large bowl, mix all the julienned vegetables, garlic, basil, rock salt, and sugar. Stir in the vinegar, heated vegetable oil, coriander seeds, and red pepper powder.
Rest the Mixture:
Let the mixture rest for 10 minutes to allow the vegetables to release their juices.
Fill the Jars:
Fill clean glass jars with the vegetable mixture, pressing down to compact them. Pour the remaining juices over the vegetables to ensure they are covered.
Seal the Jars:
Clean the rims of the jars and seal them tightly with new lids.
Boil the Jars:
Place the jars in a deep pot, fill with hot water up to the lid level, and boil for 20 minutes. This process will help the lids seal properly.
Cool and Store:
After boiling, carefully tighten the lids again if needed, turn the jars upside down, cover them with a thick towel, and leave them overnight.
Check the lids the next day; if the centers are sunken and do not move, they are vacuum-sealed.
Refrigerate:
Store the jars in the refrigerator. The appetizer is ready to serve and adds a tangy, slightly spicy flavor to any meal.
Serving Suggestions
Serve as a side dish with meats, fish, or rice dishes.
Enjoy it on sandwiches, wraps, or salads for added crunch and flavor.
Cooking Tips