Summary

Ingredients

• 3 kg zucchini
• 1 kg onion (s)
• 1 kg sugar
• 1 liter vinegar (herb vinegar)
• 3 tablespoon mustard
• 3 tablespoon curry powder
• 3 tablespoon paprika powder
• 2 tablespoon cayenne pepper
• 3 tablespoon flour

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Instructions

1. Dice the zucchini and onion, add a little salt and let stand overnight.
2. Squeeze out and cook with sugar, vinegar and mustard for 30 minutes. Add the remaining spices for the last 10 minutes and thicken with flour. Pour hot into clean, rinsed glasses and turn upside down to cool.
3. Best before about half a year.