Pickled curried courgettes

Pickled curried courgettes

Total: 72 hr 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / 100 g: 41 kcal
, Carbohydrate: 8 g
, Protein: 2 g


3000 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Day 1

3 kg courgettes, deseeded, cut into approx. 3 cm cubes
100 g onions, cut into rings
100 g salt

Day 2

4 ½ dl water
4 ½ dl white wine vinegar
400 g sugar
4 tsp mild curry powder
1 tsp pepper
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7 preserving jars (each approx. 500 ml)

How it's done

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Day 1

Mix the courgettes, onions and salt in a bowl, cover and leave to absorb in the fridge for approx. 24 hrs.

Day 2

Place the courgettes and onions in a colander, rinse thoroughly in cold water, return to the bowl. Place the water and all of the remaining ingredients in a pan, bring to the boil and pour over the courgettes. Cover and leave to absorb in the fridge once more for approx. 24 hrs.

Day 3

Drain the courgettes and onions in a colander over a wide pan. Return the vegetables to the bowl, bring the retained liquid to the boil and pour over the vegetables once more. Cover and leave to absorb in the fridge for a further 24 hrs.

Day 4

Bring the vegetables and liquid to the boil and, while still hot, pour into the clean jars that have been rinsed in hot water. Seal the jars tightly.

Good to know
Tip: Very large courgettes should be peeled and deseeded.
Tip: Use herb vinegar instead of white wine vinegar.

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