Mustard zucchini

Ingredients for 6 servings:

• 1 kg zucchini
• 150 g onion(s)
• 350 g mustard, medium hot
• 1 bunch of dill
• 100 g sugar
• 1 tsp black peppercorns
• 1 bay leaf
• 70 ml white wine vinegar, 5%
• 180 ml water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Peel the zucchini, removing the seeds and soft parts. Dice the onions. Finely chop the dill tips. Roughly crush the peppercorns in a mortar. Tear the bay leaf into small pieces. Bring the mustard, water, vinegar, sugar, and onions to a boil in a saucepan, stirring constantly to prevent burning. Add the crushed pepper and dill. Then add the zucchini cubes and bring to a boil. Once boiling, simmer gently for a maximum of 1-2 minutes, stirring constantly. Transfer everything to prepared, sterilized jars. Screw the jars tightly shut and place the lids on. If the sauce isn’t enough, you can top up with boiled water. Cover the jars and let them stand upside down until completely cool. If stored properly (in a cool, dark place), they will last at least 1 year. The mustard zucchini can be eaten cold as a salad or with baguette, or warm as a main course with potatoes or rice. An unusual recipe, but it’s really worth trying.