John Myers
Curry Zucchini
The perfect curry zucchini recipe with a picture and simple step-by-step instructions.
- 1 size Zucchini
- 5 size Onions
- 2 tbsp Salt
- 3 cups Vinegar
- 3 cups Sugar
- 1 tsp Curry
- 1 tsp Sweet paprika
- 1 tsp Pepper
- 1 tsp Mustard seeds
- Peel and hollow out the zucchini and cut into bite-sized pieces.
- Cut the onions into wedges.
- Let it steep in a saucepan with the salt for 3 – 4 hours.
- Add the spices and bring to the boil.
- Pour hot into jars and close immediately.
- I always take a large zucchini from my garden that I grow especially for it. But it also works with young zucchini, where you can leave the skin on if you want.
- The pickled zucchini will keep for a long time at a cool temperature. Unfortunately not with us, because they taste delicious and are eaten quickly.
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