Pickled zucchini salad with peppers

Ingredients for 1 servings:

• 1 kg zucchini
• 3 large red bell peppers
• 1 large onion(s)
• 1 tbsp salt
• 300 ml vinegar (white wine vinegar)
• 600 ml water
• 200 g sugar
• 10 peppercorns
• 1 tsp mustard seeds

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Makes approx. 5 glasses of 300 ml each

First, halve the washed zucchini and remove the seeds with a small spoon. Then, with the skin on, slice/julienne the zucchini into thin strips. Peel the onion, halve it, and slice it into thin slices. Deseed the bell peppers and cut into strips. Mix the zucchini, onion, and bell pepper with the salt and let it sit for about 4 hours. Then place it in a sieve and press down well with your hand. Place the white wine vinegar, water, sugar, peppercorns, mustard seeds, and vegetables in a saucepan, bring to a boil, and then simmer for 4 minutes. While the vegetables are still hot, pour the marinade into screw-top jars and seal tightly. Allow to cool. The zucchini salad with bell peppers can be stored in a cool, dry place and will keep for at least 6 months.