Tina's pickled zucchini

Ingredients for 1 servings:

• 2 ½ kg zucchini, 1/3 peeled
• 1 kg onion(s)
• 3 bell peppers, nB red and yellow
• 400 g sugar
• ¾ liter white wine vinegar
• ¾ liter cloudy apple juice
• 7 tsp salt
• 3 tsp, heaped curry powder
• 2 tsp pepper, colorful, ground
• 2 tsp mustard seeds, coarsely ground
• 2 tsp mustard, to taste

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 35 minutes

for curry lovers

Chop the zucchini, removing the seeds if necessary, and finely chop the onions and peppers. Place in a large pot. Add all the other ingredients. Bring to a boil. While hot, pour into twist-off jars, seal, and turn upside down for about 10 minutes. Then turn upside down and let cool. This makes about 8 Miracle Whip-sized jars.