Zucchini in Curry

by Editorial Staff

Summary

Prep Time	2 hrs
Total Time	4 hrs
Course	Side Dish
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Peel and core the zucchini and cut into pieces approx. 1 - 2 cm in size. Peel the onion and cut into large pieces. Mix the zucchini pieces and onions with the salt and cover and chill for 24 hours.
The next day, cook a syrup from the vinegar, water, sugar and spices, rinse the zucchini and onions with cold water and then pour the syrup over them. Cover and refrigerate for another 24 hours.
Then drain and collect the syrup, bring to the boil again and pour over the zucchini again. Chill again for 24 hours.
On the fourth day, bring the zucchini with the syrup to the boil for approx. 2 - 3 minutes and pour them into twist-off glasses while still boiling hot and close tightly.
This recipe is very suitable for using large zucchini (please adjust the quantities, this is the basic recipe for 1 kg). They taste very good with Swiss raclette and we like to eat them while grilling.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.