Sweet and sour pickled zucchini

Ingredients for 6 servings:

• 6 kg zucchini
• 1 kg onion(s)
• 4 bell peppers, red, yellow
• 4 cups sugar
• 4 tbsp salt
• 3 cups herbal vinegar
• 1 liter of water
• 2 tsp mustard seeds

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 45 minutes

vegan, preserve, canning

Clean and wash the zucchini and bell peppers and cut into bite-sized pieces. Peel and wash the onions and slice them into thin rings. Mix the vinegar with the water, sugar, salt, and mustard seeds. Bring the liquid and all the ingredients to a boil in a large pot. Let the vegetables steep in the liquid overnight. There are various ways to preserve the vegetables. Twist-off jars: Place the vegetables in clean, hot-rinsed jars (the vegetables must be covered with liquid), seal them, and cook in a pressure cooker at 90°C for 20 minutes. Twist-off jars: Boil the vegetables while hot for five minutes and then pour them into clean, hot-rinsed jars (the vegetables must be covered with liquid), seal them, and turn them upside down. Oven-baking jars (e.g. Weck): Place the vegetables in clean, hot-rinsed jars (the vegetables must be covered with liquid), seal them with a rubber ring, lid, and clamps. Place the drip tray on the lowest rack in the oven; fill the drip tray with approximately 1 liter of water. Place the sealed jars in the oven. Preheat the oven to 160-170°C (bottom heat) until the jars begin to bubble (50-60 minutes). Then turn off the oven and let the jars cool. Do not make more than six 1-liter jars at a time. The jars must not touch each other.