Sweet – sour – spicy cooked zucchini

Ingredients for 1 servings:

• 5 m.-large onion(s), finely diced
• 5 small bell peppers (pointed peppers), red, diced
• 10 small garlic cloves, finely chopped
• 1 ½ kg zucchini, peeled, hollowed out, bite-sized diced
• 1 liter balsamic vinegar, white (or apple cider vinegar or white wine vinegar)
• 800 g sugar
• 4 tbsp salt
• 1 tbsp mustard seeds
• 1 tsp chili pepper(s)
• 1 bag of pickling aid for cucumbers

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Cooked in the oven – for 10 jars of 350 to 400 ml each

Layer the prepared vegetable ingredients in order into prepared and prepared jars. Mix the ingredients for the marinade or stock in a saucepan. Boil until the sugar has dissolved. Continue boiling for about 5 minutes. Pour the boiling hot stock over the vegetables (just below the rim of the jars). Seal the jars and sterilize or boil in the oven (= time and temperature as for cucumbers). Please be sure to follow the manufacturer’s instructions regarding time and temperature, as these can vary greatly – for example, I boiled the zucchini in a preheated oven at 160°C for about 40 minutes and then let the jars stand for another 10 minutes without the oven. Remove the hot jars from the oven and let them cool. To allow the flavor to fully develop, please let them stand for at least 4 weeks before eating. These zucchini will keep for at least 2 years when prepared this way. In my case, I used 10 glasses, each containing 350 to 400 ml.