Sweet and sour zucchini

Ingredients for 1 servings:

• 2 ½ kg zucchini
• 2 large onions
• 1 bell pepper(s) (red or orange)
• 2 tbsp salt (coarse or fine doesn’t matter)
• 2 cups vinegar (e.g. white wine)
• 1 cup(s) water
• 3 cups sugar
• 1 tsp mustard seeds
• 1 tsp curry
• 1 tsp cumin
• 1 tsp dill
• 1 tsp sweet paprika powder
• 1 tsp peppercorns, mixed
• 1 tsp coriander
• 1 tsp all-spice
• 1 tsp juniper berries
• 4 bay leaves
• 500 ml apple juice

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 15 minutes

(pickled with curry and cumin)

Wash the zucchini/onions/peppers and slice them thinly (or slice the onions) over a large bowl. Sprinkle with salt, stir briefly, and let stand for 1-2 hours. Drain the liquid. Cut the peppers into strips. Add the paprika, vinegar, water, sugar, apple juice, and spices. Stir well to ensure everything is evenly distributed. Now fill the preserving jars (fill the jars only just below the rim to create a vacuum, and screw the lids tightly on). Place them on a baking tray filled with water and cook for 30 minutes at 100°C. Once the jars are out of the oven, turn them upside down and let them cool.