Table of contents

Curry Zucchini


  • 1 kg courgettes
  • 4 onions
  • 4 tablespoons salt
  • 400 ml white wine vinegar
  • 500 g sugar
  • 2 tsp curry
  • 2 tsp pepper
  • 1 tbsp mustard seeds


  • Cut the courgettes and onions into thin slices, mix in a bowl with the salt and leave to stand for two hours.
  • Mix with the salt and leave to marinate for two hours. Pour off the the resulting stock and keep it.
  • Sterilise the jars in the oven.
  • Meanwhile, bring the vinegar, sugar, curry, pepper and mustard seeds to the boil.
  • Add the courgettes, onions and the collected stock.
  • Bring to the boil again and, if necessary, add a teaspoon of preserving add a teaspoon of preserving liquid.
  • Pour the mixture into the prepared screw jars while still hot, seal immediately, turn upside down and leave to cool.
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