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Spicy, canned zucchini salad

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Ingredients for 4 servings:

  • 2 kg zucchini
  • 2 bell peppers, green
  • 2 bell peppers, red
  • 3 onions
  • 45 g salt
  • 400 g sugar
  • ½ liter vinegar, milder
  • ½ liter of water
  • 2 tsp mustard seeds
  • 2 tsp turmeric

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 10 minutes; Total time approx. 8 hours 30 minutes

well suited for processing large zucchini. With turmeric

Peel the zucchini, halve or quarter it lengthwise, remove the seeds, and chop finely. Cut the bell peppers into strips and the onions into half rings. Toss the vegetables with the remaining ingredients and let stand for a few hours. Then boil for 3 minutes and pour into jars while still hot. The turmeric gives the salad a unique flavor and beautiful color. The salad is a great accompaniment to any dish that pairs well with spicy, pickled vegetables or salads, such as a barbecue side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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