Pickled Turmeric Zucchini

Ingredients for 1 servings:

• 3 kg zucchini, small, thin, very finely sliced
• 50 g salt
• 5 cup(s) vinegar 5% or 4 cups vinegar, 1 cup water
• 1 tbsp mustard seeds
• ½ tsp clove(s)
• 1 tsp sugar
• 1 red bell pepper(s), cut into small cubes
• 1 onion(s), cut into small cubes
• 1 tsp turmeric
• 5 tsp curry

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Preparation: Wash and trim the zucchini, and slice it like a cucumber salad. Sprinkle with salt and toss. Let it steep for 3 hours. Drain the liquid. Wash, trim, and dice the bell peppers. Dice the onion. Stock: Bring the vinegar and spices to a boil. Season to taste. If desired, add garlic or ginger. Add the zucchini, diced bell peppers, and onion. Bring everything to a boil for about 5 minutes. While hot, pour into the prepared screw-top jars and seal immediately. I wrap the jars in a wool blanket to cool. The zucchini will keep for up to a year if stored in a cool, dark place. Makes about 6-8 medium jars.