Zucchini salad

Ingredients for 14 servings:

• 3 ½ kg zucchini, sliced ​​into thin slices
• 1 kg bell pepper(s), red or mixed cut into strips
• 500 g onion(s), cut into small cubes
• 2 liters of cucumber(s) – ready-made infusion
• ½ liter apple juice
• 200 g sugar
• 3 tsp salt
• 2 tsp curry
• 2 lemon(s), the juice
• 1 bunch dill, finely chopped
• 1 tbsp mustard seeds

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

sweet and sour pickled, Romanian style

Wash and trim the zucchini, remove the seeds if necessary and slice them thinly, finely slice or dice the onions, and cut the peppers into thin strips. The stock: Bring the cucumber infusion, apple juice, lemon juice and spices to a boil for about 5 minutes. Then fish out some of the mustard seeds using a tea strainer. Add the prepared vegetables to the stock and bring to a boil. Simmer until the zucchini is translucent. Transfer everything while hot to prepared screw-top jars with wide openings. Seal immediately and turn upside down. The salad will keep refrigerated for about 1 year. Makes about 14 0.5 liter jars.