Canned Zucchini Salad with Paprika

Summary

Ingredients

• 1 kg zucchini
• 3 large bell peppers, red
• 1 large onion (s)
• 1 tablespoon salt
• 300 ml vinegar, (white wine vinegar)
• 600 ml water
• 200 g suar
• 10 peppercorns
• 1 teaspoon mustard seeds

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Instructions

1. First cut the washed zucchini in half and remove the stones with a small spoon. Then cut / slice with the peel into fine strips (julienne). Peel and halve the onion and cut into fine leaves. Core the peppers and cut into strips.
2. Mix the zucchini, onion and paprika well with the salt and let it steep for about 4 hours.
3. Then put in a sieve and squeeze out well by hand.
4. Put the white wine vinegar, water, sugar, peppercorns, mustard seeds and the vegetables in a saucepan, bring to the boil and then cook for 4 minutes.
5. Put the vegetables and the marinade into jars with screw caps while still hot and close tightly. Let cool down.
6. The zucchini salad with paprika is stored in a cool, dry place and can be kept for at least 6 months.