Zucchini and Pepper Sauce

Summary

Ingredients

• 10 cup zucchini, sliced
• 4 cup (s) onion (s), sliced
• 1 tablespoon salt
• 3 red pepper (s)
• 1 cup vinegar (brandy vinegar)
• 1 cup sugar
• 1 teaspoon mustard, medium hot
• 1 teaspoon turmeric
• 0.75 teaspoon ¾ nutmeg
• 0.5 teaspoon ½ celery salt
• 0.5 teaspoon ½ pepper
• 700 ml ketchup

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Instructions

1. The cups each have a capacity of 250 ml.
2. Slice the zucchini and onion into thin strips, cover with the salt and leave to stand in a bowl overnight. Drain the onion and zucchini mixture (the juice is NOT used). Cut the peppers into thin strips and add. Put in a large saucepan.
3. Add the vinegar, sugar, mustard, turmeric, nutmeg, celery salt, pepper and the ketchup to the zucchini mixture, mix everything together well. Let simmer for about 1/4 hour. Pour hot into screw-top jars and close.
4. Makes approx. 8 glasses with 360g content.
5. The sauce tastes good with grilled, Viennese dishes or serves as a sauce for schnitzels.