Summary

Ingredients

• 1 ½ kg zucchini
• 2 large onions
• 2 bell pepper (s)
• 1 tablespoon salt
• 100 g suar
• 0.25 liter ¼ white wine vinegar, milder
• 500 ml water

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Instructions

1. Wash, clean and roughly grate the zucchini. Peel the onion and cut into rings, clean, core and dice the peppers. Mix everything with salt and cover for 4 hours. Express well.
2. Bring 500 ml of water with sugar and vinegar to the boil, add the zucchini mixture and cook over medium heat for approx. 3-4 minutes. Pour hot into jars and close immediately.
3. If stored in a cool and dark place, the zucchini can be kept for at least six months.