Summary

Ingredients

• 1 large zucchini, grated (approx. 000 g)
• 1 celeriac, grated
• 1 red pepper (s), grated
• 1 bell pepper (s), grated yellow
• 1 large vegetable onion (s), thinly rings
• 6 large carrot (s), grated
• 5 teaspoons, leveled salt
• 5 tablespoon sugar
• 1 teaspoon, leveled pepper
• 2 teaspoons, leveled celery salt
• 3 cup / s vinegar (150 ml cups)

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Instructions

1. Grate the pitted courgette, peeled celery and cleaned carrots on the coarse grater. Quarter and core the peppers and slice into fine strips using a cucumber slicer. Likewise the skinned vegetable onion. Add all other ingredients and mix well.
2. Cover and let stand for 24 hours in a cool, dark place.
3. Then boil everything together. Season again to taste and cook for a maximum of 3 minutes. Then the vegetables are still firm to the bite.
4. Pour boiling hot into well-cleaned glasses (the vegetables should be covered with liquid) and close with boiled twist-off lids.
5. Turn it upside down for 5 minutes to sterilize the lid again.
6. This amount results in approx. 7 glasses of 400 ml each