Summary

Ingredients

• 2 kg zucchini
• 1 onion (s)
• 0.5 ½ cup salt
• 0.5 liter ½ white wine vinegar
• 300 g suar
• 3 teaspoons curry powder
• 4 bay leaves
• 0.5 teaspoon ½ pepper

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Instructions

1. On the 1st day, mix the zucchini, onion and 1/2 cup of salt well and let steep for 24 hours.
2. On the 2nd day, put everything in a sieve and drain well. Rinse with plenty of cold water. Then put back in the bowl.
3. Prepare the syrup. Bring 0.5 l white wine vinegar, 300 g sugar, 3 - 4 teaspoons curry, 4 bay leaves and 0.5 teaspoons pepper to the boil. Pour over the zucchini and let steep for 24 hours.
4. On the 3rd day just bring the zucchini juice and 1/2 cup sugar to the boil and add to the zucchini again.
5. On the 4th day, cook everything for about 10 minutes with 1/2 cup of sugar and immediately pour into hot, cleanly rinsed glasses and close immediately. I use jam jars with screw caps for this.
6. The effort (actually low) is worth it! As an accompaniment to starters or sandwiches, it is simply delicious and appetizing.