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The best canned zucchini

updated

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Ingredients for 1 servings:

  • 2 ½ kg zucchini
  • 3 bell peppers, red, yellow and green
  • ½ kg onion(s)
  • 4 garlic cloves
  • 4 tbsp salt
  • 4 cups sugar
  • 4 cup(s) vinegar (herb vinegar)
  • 4 tsp celery salt
  • 1 tsp mustard seeds
  • 4 tsp curry powder

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 5 minutes

goes well with cheese bread

Cut the zucchini and bell peppers into small pieces. Dice the onions, and slice the garlic. Mix all the ingredients together and let them steep for at least 2 hours (longer is better). Pour the mixture into preserving jars and divide the resulting liquid evenly between the jars. Then boil for 30 minutes at 80°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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