Sweet and sour zucchini pickles

Ingredients for 1 servings:

• 1 kg zucchini
• ½ liter of water
• ¼ liter vinegar
• 1 tbsp pepper, coarsely ground
• 1 tbsp curry powder
• 1 tbsp paprika powder
• 1 tbsp mustard seeds
• 250 g sugar
• 4 onions
• 8 garlic cloves
• 1 tsp ginger powder
• 1 tsp salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Goes well with grilled food or simply for dinner

Wash the zucchini, do not peel it, and cut into coarse slices or sticks. Peel the onions, halve them and cut into slices about 0.5 cm thick, peel the garlic cloves and halve or quarter them depending on their size. Put the water, vinegar, sugar and all the spices in a saucepan and bring to the boil. Now add the zucchini and let everything simmer for 10 minutes. Remove from the heat and immediately add the onions and garlic, stirring well. Transfer everything while hot to twist-off jars and allow to cool. When filling, make sure that everything is covered with the stock, i.e. add the vegetables first and then top up with stock.