zucchini in curry

Ingredients for 1 servings:

• 1 kg zucchini
• 1 m.-sized onion(s)
• 1 tbsp salt
• 1 cup vinegar (wine vinegar)
• 1 cup water
• 1 cup sugar
• 1 tsp, heaped curry
• some peppercorns, white

Instructions

Working time approx. 2 hours; Rest period approx. 4 days; Total time approx. 4 days 2 hours

Sweet and sour pickled zucchini, it’s worth the effort!

Peel and core the zucchini, and cut into 1-2 cm pieces. Peel the onion and chop roughly. Mix the zucchini pieces and onions with the salt, cover, and refrigerate for 24 hours. The next day, make a syrup from the vinegar, water, sugar, and spices. Rinse the zucchini and onions with cold water, and then pour the syrup over them. Cover and refrigerate for another 24 hours. Drain and collect the syrup, bring back to a boil, and pour over the zucchini again. Refrigerate for another 24 hours. On the fourth day, boil the zucchini and syrup together for 2-3 minutes, then transfer to twist-off jars while still boiling hot and seal tightly. This recipe is ideal for using up large zucchini (please adjust the quantities; this is the basic recipe for 1 kg). They taste very good with Swiss raclette and we also like to eat them with barbecues.