for 3000 g

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

How it's done

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.

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