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Summer vegetables in a jar

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Ingredients for 1 servings:

  • 1 ½ kg zucchini, small
  • 500 g onion(s)
  • 1 red bell pepper(s)
  • 1 bell pepper(s), yellow
  • 1 bell pepper(s), green
  • some ginger
  • 375 g sugar
  • 375 ml vinegar
  • 1 tsp mustard, hot
  • 3 tsp curry powder
  • 1 tsp pepper
  • 3 tsp paprika powder
  • 1 tbsp salt
  • some chili, maybe

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes

Chop all the vegetables into small pieces (either cubes or strips). Mix all ingredients together and let stand for about 3 hours. Then boil for about 20 minutes and pour hot into screw-top jars. Makes approximately 5 medium-sized jars. The jars will keep for at least 1 year.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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