| Doreen Hassek |
LUCKY is the home gardener whose bounty is so plentiful, it couldn’t all possibly be consumed before spoiling.
Why not set aside some of that garden goodness for the thinner, less sunny times?
Courgette is one of those garden vegetables that grow like a weed when properly cared for.
With this recipe, you’ll be enjoying the funny-shaped squash long after you’ve plucked the last from the vine.
Ingredients (fills about five medium jars):
1 kilogramme yellow and green courgettes, 300 grammes red bell pepper,
1/4 litre apple juice, 1/4 litre vinegar, 1/2 litre water,
200 grams sugar, 1 tablespoon curry powder, 1 tablespoon salt, juice of one lemon, mustard seeds, peppercorns
1. Finely dice courgettes and peppers. Set aside. Combine remaining ingredients in a large pot and bring to a boil.
2. Once the liquid is boiling, add vegetables and allow to cook for five minutes.
Fill each clean glass with the still-hot mixture, screw lid on and set each on its head. Allow to cool. – DPA