Pickled Zucchini Indian Style

Ingredients for 8 servings:

• 1 ½ kg zucchini
• 4 red peppers, possibly more, depending on size
• 2 large onions
• 2 tbsp salt
• 50 g sugar
• 1 tsp coriander seeds
• 2 tsp cumin (cumin seeds)
• 2 tsp black peppercorns
• 2 tsp mustard seeds
• 1 tsp, heaped turmeric powder
• Chili pepper(s), fresh or dried, optional flakes
• 500 ml apple cider vinegar, clear
• 400 ml water

Instructions

Working time approx. 45 minutes; Rest period approx. 7 days; Cooking/baking time approx. 3 minutes; Total time approx. 7 days 48 minutes

with Indian spices

Cut the zucchini into sticks, for example using a Nicer Dicer on level 6. Slice the pointed peppers into long strips, for example using a Nicer Dicer on level 5. Halve the onions lengthwise and finely slice either lengthwise or crosswise, for example using a Nicer Dicer on level 4. If desired, cut fresh chili peppers into strips approximately 1 cm wide. Bring the vinegar to a boil with water, salt, sugar, and spices. If desired, add dried chili peppers or chili flakes. Add the vegetables and simmer for about three minutes; this will ensure they are still firm to the bite. Transfer everything to prepared twist-off jars, preferably using a wide funnel to keep the rim clean. Close the jars, cool, and let them marinate for at least a week before eating. I made eight 400 ml twist-off jars. Note: You can of course also slice the vegetables using any other food processor or by hand.