Curry Zucchini

Have you tried this zucchini recipe?

(*) Ingredients for two-liter jars Well washed zucchini cut into cubes. Mix with onion rings and salt. Leave to marinate for 24 hours with the lid closed.

Rinse with cold water and drain well.

Bring vinegar, water and sugar (1) to a boil, season with curry and pepper, pour hot over zucchini and let steep for 24 hours with lid closed.

Strain, bubble the gravy, pour repeatedly over the zucchini and steep with the lid closed for another 24 hours.

Drain, bring the gravy to a boil with sugar (2), pour zucchini into sterile jars. Pour hot vinegar mixture over them and seal airtight.

Ripen in cool place for two weeks.

Offer with boiled meat.

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