Sweet and sour zucchini

Ingredients for 1 servings:

• 2 kg zucchini, color of your choice
• 1 kg red bell pepper(s)
• 1 kg onion(s)
• 1 bottle of vinegar (Gurkenmeister), 750 ml
• 1 bottle of clear apple juice, 750ml
• 200 g sugar
• 4 tsp, heaped salt
• 3 lemon(s), the juice
• n. B. Mustard seeds
• n. B. peppercorns

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

made in a preserving pot or preserving machine

Wash the vegetables and cut the zucchini into bite-sized pieces, the bell pepper into strips, and the onion into rings. Place everything in a large bowl and mix. Alternatively, layer the vegetables alternately in prepared jars. Then divide the mustard and peppercorns into each jar. To make the stock, heat the Gurkenmeister (cucumber master), apple juice, sugar, salt, and lemon juice in a saucepan and stir until the sugar has dissolved. Divide the stock evenly among the jars containing the zucchini and vegetable mixture. Seal the jars and place them in a pressure cooker/automatic preserving pot. Boil the vegetables at 90°C for 30 minutes.