Turmeric zucchini

Ingredients for 1 servings:

• 2 kg zucchini, yellow and/or green
• 3 large onions
• 3 bell peppers, red
• 45 g salt
• 500 g sugar
• 2 tsp, heaped mustard seeds
• 2 tsp turmeric powder
• 375 ml water
• 500 ml vinegar (7-herb vinegar)

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 8 hours 35 minutes

simple, as a gift from the kitchen

Small, narrow zucchini with few seeds are best for this recipe. Then you can skip deseeding the zucchini. The day before, wash the zucchini, remove the stems, and peel. Cut into quarters or eighths lengthwise, depending on the thickness of the zucchini. Deseed and cut into pieces about 1 cm thick. Peel the onions and dice them slightly larger or into eighths and cut into strips. Peel, deseed, and dice the bell peppers. Place the vegetables in a bowl, sprinkle with salt, and mix. Cover and let stand for several hours (preferably overnight). The next day, drain the resulting liquid. Place the water, vinegar, sugar, mustard seeds, and turmeric in a saucepan and mix with the drained vegetables. Bring to a boil and simmer for 10-15 minutes. The vegetables should still be firm to the bite. Immediately fill prepared twist-off jars and seal them.