Curry Zucchini

Ingredients

• 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

Preparation

• 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.