curry zucchini

Ingredients for 24 servings:

• 2 kg zucchini
• 1 onion(s)
• ½ cup salt
• ½ liter white wine vinegar
• 300 g sugar
• 3 tsp curry powder
• 4 bay leaves
• ½ tsp pepper

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Cooking/baking time approx. 10 minutes; Total time approx. 3 days 1 hour 10 minutes

On the first day, mix the zucchini, onion, and 1/2 cup of salt well and let it steep for 24 hours. On the second day, place everything in a sieve and drain well. Rinse with plenty of cold water. Then return it to the bowl. Make the syrup. To do this, combine 0.5 l white wine vinegar, 300 g sugar, 3-4 tsp curry powder, 4 bay leaves, and 0.5 tsp pepper and bring to a boil. Pour over the zucchini and let steep for 24 hours. On the third day, bring only the zucchini juice and 1/2 cup of sugar to a boil and add it back to the zucchini. On the fourth day, boil everything for about 10 minutes with 1/2 cup of sugar and immediately transfer to hot, clean, rinsed jars and seal immediately. I use jam jars with screw lids for this. The effort (actually minimal) is worth it! Simply delicious and appetizing as a side dish to starters or sandwiches.