Zucchini and pepper sauce

Ingredients for 1 servings:

• 10 cup(s) zucchini, sliced
• 4 cup(s) onion(s), sliced
• 1 tbsp salt
• 3 bell peppers, red
• 1 cup(s) vinegar (brandy vinegar)
• 1 cup(s) sugar
• 1 tsp mustard, medium hot
• 1 tsp turmeric
• ¾ tsp nutmeg
• ½ tsp celery salt
• ½ tsp pepper
• 700 ml ketchup

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 50 minutes

The cups each hold 250 ml. Slice the zucchini and onion into thin strips, cover with salt, and let stand in a bowl overnight. Drain the onion and zucchini mixture (the juice is NOT needed). Cut the bell pepper into thin strips and add it. Place in a large pot. Add the vinegar, sugar, mustard, turmeric, nutmeg, celery salt, pepper, and ketchup to the zucchini mixture and mix everything well. Simmer for about 15 minutes. Pour into screw-top jars while hot and seal. Makes about 8 jars each containing 360 g. The sauce is delicious with grilled food, sausages, or as a sauce for schnitzel.