Aunt Heidi's Curry Zucchini

6.5 lbs zucchini
1 red pepper
1 yellow pepper
2-3 onions
3.5 Tbsp salt



Wash and dice zucchini, cut peppers in stripes, slice onions thinly.
Sprinkle salt over vegetables and let sit for 5 hours.

Stock
1 quart vinegar
1.5 quart water
1 1/3 cup sugar
3 Tbsp curry
pepper

Pour all stock ingredients into pot and bring to a boil.
Drain the vegetables well.
Add the vegetables to the stock and continue to boil for about 2 minutes. The vegetables should remain crunchy.
Pour into glasses while hot and close tightly.