Pickled zucchini

Ingredients for 6 servings:

• 2 kg zucchini
• 1 kg bell pepper(s), red
• 1 bottle of vinegar (Gherkin Master)
• ½ liter apple juice
• 1 ¼ liters of water
• 2 lemons (juice)
• 2 tsp curry
• 4 tsp salt
• 150 g sugar
• 3 tsp mustard seeds
• 2 tsp black pepper, whole
• dill
• 500 g onion(s)
• 2 cloves garlic

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with apple juice

Slice the zucchini. Cut the bell peppers into slightly larger pieces. For the broth, combine the gherkin, apple juice, water, lemon juice, curry, salt, sugar, dill, mustard seeds, peppercorns, onion rings, and garlic. Bring to a boil. Add the zucchini and bell peppers and cook until the vegetables are translucent. Pour into jars while still hot. I used about 6 jars (500ml). Tip: Instead of the “regular” bell peppers, use red pointed bell peppers. If you don’t like garlic, you can omit it.