Zucchini in Curry

by Editorial Staff

Summary

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

Ingredients

  • 1 kg zucchini
  • 1 medium onion (s)
  • 1 tablespoon salt
  • 1 cup vinegar (wine vinegar)
  • 1 cup water
  • 1 cup sugar
  • 1 teaspoon, heaped curry
  • some peppercorns, white
Zucchini in Curry
Zucchini in Curry

Instructions

  1. 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.
  2. 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.
  3. Then drain and collect the syrup, bring to the boil again and pour over the zucchini again. Chill again for 24 hours.
  4. 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.
  5. 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.

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