Summary

Ingredients

• 3 kg zucchini
• 1 kg onion (s)
• 2 tablespoon, heaped salt
• 1 kg sugar
• 1 liter herb vinegar
• 3 tablespoon, heaped mustard, hotter
• 3 tablespoon, heaped curry
• 2 tablespoon, heaped cayenne pepper
• 3 tablespoon, heaped paprika powder, noble sweet
• 4 tablespoon, heaped flour

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Instructions

1. Slice the zucchini and onions into pens. Put everything in a large saucepan, add salt and stir. Let stand and steep for 2 - 3 hours (also overnight).
2. Add sugar, herb vinegar and mustard and cook for about 20-30 minutes.
3. Put the spices through a sieve immediately after boiling, stir in firmly and bring to the boil once very briefly. Fill into glasses and enjoy either cold or warm.