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
Print Recipe
Pin Recipe 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.
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