Zucchini and Pepper Relish
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 45 mins |
| Total Time | 7 hrs 1 min |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg zucchini, yellow
- 1 kg zucchini, green
- 800 g red pepper (s)
- 500 g shallot (s)
- 2 chilli pepper (s)
- 2 cm ginger
- 100 g apricot (s), dried
- 8 cloves garlic
- 500 ml white wine vinegar
- 500 ml sherry vinegar
- 200 g suar, brown
- 2 teaspoons sea salt
- 1 teaspoon, heaped mustard powder, yellow
- Coriander powder
- allspice powder
- mace, ground
- possibly cayenne pepper
Print Recipe
Pin Recipe Instructions
- Wash and dry the zucchini and cut the ends. Wash, dry and halve the peppers and chilli peppers, remove the seeds and partitions. Place the dried apricots in warm water for 10 minutes, drain and dry with paper towels. Cut everything into small cubes. Skin the shallots and garlic and also finely dice. Peel and grate the ginger.
- Put everything together in a saucepan and pour in the vinegar. Stir in the spices and cook everything over a medium heat for about 45 minutes, stirring every now and then. In the end, try again and season again if necessary.
- Place a damp, warm towel on the work surface or in a shallow tub. The tub has the advantage that nothing happens and there is no big mess if a glass breaks.
- Pour the relish into prepared, sterile jars and close the jars immediately, turn them upside down on the towel and let them cool. Boil preserving jars with rubber rings and glass lids at 90 ° C for 30 minutes.
- Store the jars in a dark and cool place. Before opening the relish for the first time, it should sit for 1 to 2 weeks.
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