Zucchini and pepper relish

Ingredients for 1 servings:

• 1 kg zucchini, yellow
• 1 kg zucchini, green
• 800 g red bell pepper(s)
• 500 g shallot(s)
• 2 chili peppers
• 2 cm ginger
• 100 g apricot(s), dried
• 8 cloves garlic
• 500 ml white wine vinegar
• 500 ml sherry vinegar
• 200 g brown sugar
• 2 tsp sea salt
• 1 tsp, heaped mustard powder, yellow
• n. B. Coriander powder
• n. B. Allspice powder
• n. B. Mace, ground
• possibly cayenne pepper

Instructions

Working time approx. 45 minutes; Rest period approx. 7 days; Cooking/baking time approx. 45 minutes; Total time approx. 7 days 1 hour 30 minutes

Wash the zucchini, dry it, and trim the ends. Wash the bell peppers and chilies, dry them, and halve them, removing the seeds and diaphragms. Soak the dried apricots in warm water for 10 minutes, drain well, and pat dry lightly with kitchen paper. Cut everything into small cubes. Peel the shallots and garlic and finely dice them as well. Peel and grate the ginger. Combine everything in a saucepan and add the vinegar. Stir in the spices and cook over medium heat for about 45 minutes, stirring occasionally. Finally, taste and adjust the seasoning if necessary. Place a warm, damp towel on the work surface or in a shallow tray. The tray has the advantage of preventing spills and making a big mess if a jar bursts. Pour the relish into prepared, sterile jars and immediately seal the jars. Place them upside down on the towel and let them cool. Boil jars with rubber rims and glass lids at 90°C for 30 minutes. Store the jars in a cool, dark place. Let the relish sit for 1 to 2 weeks before opening.