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Zucchini in mustard sauce
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 12 hrs 30 mins
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Ingredients
for
8
- Ingredients
- 2 ½ kilograms Zucchini
- 3 onions
- Bell pepper (2 red and green)
- 500 milliliters White vinegar
- 50 grams salt
- 500 grams sugar
- 3 tsps Mustard seed
- 3 tsps ground Turmeric
Preparation steps
1.
Rinse, trim and cut zucchini into bite-sized pieces. Peel and dice onions. Rinse and halve peppers, remove seeds and ribs and dice. In a bowl, combine zucchini, onions and peppers. Mix broth with 500 ml (approximately 2 cups) water, vinegar, salt, sugar, mustard seeds and turmeric. Pour mixture over vegetables. Mix well and marinate overnight in the refrigerator.
2.
Transfer mixture to a large pot and bring to a boil. Simmer 5 minutes over low heat. Pour mixture into the prepared jars and seal. Let cool. Refrigerate up to 3 weeks. Tip: To preserve the zucchini longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
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