John Myers
Zucchini Sweet and Sour
The perfect zucchini sweet and sour recipe with a picture and simple step-by-step instructions.
- 2 kg Zucchini
- 5 Onions
- 1 Garlic bulb
- 1 handful Bay leaves
- 3 Red Paprika
- 3 Carrots
- 0,5 P Frozen dill
- 5 El Allergy spice
- 400 g Sugar
- 1 l Wine vinegar
- 1 El Curry
- 0,5 l Water
- 3 El Salt
- 2 Tl Pepper
- Peel the zucchinis, remove the stones and cut into not too small pieces. Peel the carrots and cut into slices.
- Peel and quarter the onions, peel and halve the garlic cloves, halve the paprika, remove the seeds and dice.
- In a large saucepan, bring the water, vinegar, salt, pepper, curry, sugar, bay leaf, dill and the all-egg spice to the boil.
- When the broth is boiling, add the vegetables and cook for 10 minutes on half heat.
- Then fill the cooked food into glasses rinsed with hot water, close and turn upside down, turn over after 10 minutes and allow to cool completely.
- The amount makes 14 glasses of 450 ml each.
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