Sweet and sour pickled zucchini

Ingredients for 1 servings:

• 3 kg zucchini, cut into 1.5 cm long pieces
• 2 cup(s) onion(s), sliced ​​into rings
• ¾ cup salt
• 4 cup(s) vinegar (7 herbs)
• 4 cups water
• 3 cups sugar
• 3 tsp ground pepper
• 3 tsp curry powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A chef revealed the recipe.

Wash 3 kg of zucchini and cut into 1.5 cm long pieces. Slice 2-3 cups of onion rings and add to the zucchini. Sprinkle 3/4 cup of salt over the zucchini, mix everything together, and refrigerate overnight. Second day: Drain the vegetable water from the zucchini and onions and lightly wash the vegetables. Make a syrup from vinegar, water, sugar, pepper, and curry powder. Pour the hot syrup over the vegetables, let it cool, and refrigerate overnight. Third day: Drain the liquid and bring to a boil. Pour over the zucchini again, let it cool, and refrigerate. Fourth day: Boil the vegetables and broth for 2 minutes while still hot, then transfer everything to jars. Seal the jars tightly. Turn the jars upside down until cold. The recipe yields approximately 7-8 smaller jars.