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Zucchini – sweet and sour peppers

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Ingredients for 10 servings:

  • 2 kg zucchini
  • 1 kg bell pepper(s)
  • 500 g onion(s)
  • 250 ml vinegar (preferably herb or cucumber vinegar)
  • 1 liter of water
  • 500 ml apple juice
  • 200 g sugar
  • 3 tbsp salt
  • 2 tbsp curry powder
  • 3 tbsp mustard seeds
  • 2 lemon(s), the juice

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Stockpiling, low-calorie, vegetarian, side dish

Wash and trim the vegetables, and cut them into bite-sized pieces. Mix with the liquid and spices and let it steep overnight. Bring everything to a boil and simmer for 2 minutes. Pour into the prepared jars while still hot.

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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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