Sweet and sour zucchini with turmeric

Ingredients for 1 servings:

• 1 ½ kg zucchini
• 4 large onions
• 2 red bell peppers
• 2 green bell peppers
• 200 g sugar
• 300 ml vinegar (herb vinegar)
• 750 ml water
• 2 tsp salt
• 2 tsp mustard seeds
• 2 tsp ground turmeric

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 8 minutes; Total time approx. 8 hours 38 minutes

Place the spices and sugar in a large pot. Top up with vinegar and water and stir to combine. Do not heat; it’s okay if not all of the sugar dissolves immediately. Peel the zucchini, halve lengthwise, and cut into thick slices. Very large zucchini should be cored. Cut the onions into rings and the peppers into pieces. Add to the pot and mix well. Let stand for 8-10 hours. Stir every 3 hours, then bring to a boil and cook for about 8 minutes until al dente. Transfer to hot, rinsed twist-off jars, bring the liquid to a boil again, pour over the zucchini, and seal immediately. Turn the jar upside down to cool. Once preserved, the jars can be stored for about 1 year.