Sweet and sour zucchini and peppers

Ingredients for 6 servings:

• 1 kg zucchini
• 500 g bell pepper(s), red and yellow
• 2 onions, white
• 2 onions, red
• 1 garlic clove(s)
• 500 ml spirit vinegar
• 500 ml water
• 250 ml apple juice, 100% fruit content
• 1 ½ tsp salt
• 1 ½ tsp curry powder
• 100 g sugar
• 1 tsp honey

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Vegetables preserved quickly and deliciously, for approx. 6 400 ml jars

Simply trim the ends of the zucchini. Peel the onions and remove the stems and seeds from the peppers. Then cut everything into slices about 5-7 mm thick and set aside. Peel the garlic clove and slice thinly, only about 1-2 mm thick, and add it to the rest of the vegetables. Now put the vinegar, water, apple juice, sugar, honey, and spices in a pot and bring to a boil. When the liquid is bubbling, add all the vegetables and simmer for about 15 minutes. Immediately transfer the hot vegetables to clean twist-off jars and seal the jars. Turn the jars upside down for about 5 minutes. Tip: If you like it spicy, you can add fresh chili peppers or dried chili flakes to the recipe. Or if you don’t like garlic, simply leave it out, because the pickled vegetables taste great even without it. If the mixture is a bit too acidic for you, reduce the vinegar content a little and replace it with a little more apple juice. Just don’t change the mixing ratio too much, as the vinegar is important for the shelf life. This recipe makes about six 400 ml jars.