Sweet and Sour Zucchini with Turmeric
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 8 mins |
| Total Time | 8 hrs 38 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg zucchini
- 4 large onion (s)
- 2 red pepper (s)
- 2 bell pepper (s), green
- 200 g suar
- 300 ml vinegar (herb vinegar)
- 750 ml water
- 2 teaspoons salt
- 2 teaspoons mustard seeds
- 2 teaspoons turmeric, ground
Print Recipe
Pin Recipe Instructions
- Put the spices and sugar in a large saucepan. Top up with vinegar and water and stir. Don`t heat it, it doesn`t matter if all of the sugar doesn`t dissolve right away.
- Peel the zucchini, cut in half lengthways and cut into thick slices. With very large zucchini, the core should be removed. Cut the onions into rings and the peppers into pieces.
- Pour into the pot and mix well once. Let it steep for 8-10 hours. Mix about every 3 hours, then bring to the boil and cook until firm to the bite for about 8 minutes.
- Pour into twist-off glasses rinsed with hot water, bring the liquid to the boil again, pour over the zucchini, close immediately. Turn the glass upside down to cool. Made in this way, the glasses can be kept for about 1 year.
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