Summary
| Prep Time | 35 mins |
| Cook Time | 15 mins |
| Total Time | 12 hrs 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- The cups each have a capacity of 250 ml.
- 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.
- 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.
- Makes approx. 8 glasses with 360g content.
- The sauce tastes good with grilled, Viennese dishes or serves as a sauce for schnitzels.
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