Pickled zucchini mix

Ingredients for 1 servings:

• 2 kg zucchini
• 1 kg bell pepper(s)
• ½ half onion(s)
• 1 garlic clove(s), diced
• 1 bottle of vinegar (Gherkin Master)
• 500 ml apple juice
• 1 tsp salt
• 2 tsp curry powder
• 1 tbsp mustard seeds
• 1 tbsp white peppercorns
• 100 g sugar
• Cucumber(s), optional

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 45 minutes

for a small vegetable meal in between

Grate the zucchini or cut it into very small cubes. Dice the bell pepper, half an onion, and the garlic clove. Bring the stock from the bottle of Gurkenmeister and 0.5 l of apple juice to a boil on the stove. Add the finely chopped vegetables. Add 1 teaspoon of salt, 1 teaspoon of curry, 1 tablespoon of mustard seeds, 1 tablespoon of white peppercorns, and 100 g of sugar, and stir well to ensure everything is well mixed. Let the mixture simmer gently for 10 minutes while still hot. Pour into clean, small, screw-top jars. Turn the jars upside down until they have a vacuum and cooled slightly. Approx. 2 hours 30 minutes. Tip: Alternatively, you can also add cucumber. For this, use 1 kg of cucumbers, 1 kg of zucchini, and 1 kg of bell pepper. Tastes delicious with bread and butter, or if you use small jars, it’s also good as a small snack between meals. It can also be stored very well in a cool place over the winter.