Aunt Marie's Sweet and Sour Vegetables

Day One
1 lbs zucchini
1 lbs carrots
1 lbs cauliflower
1 cup onion rings
1 Tbsp salt

Cut zucchini and carrots in small cubes, divide cauliflower into small pieces.
Layer vegetables together with onion rings and salt into preserving jars.
Let rest for one day.



Day Two
3 cups white wine vinegar
3 cups water
1 cup sugar
2 tsp curry
1 dash pepper

On the second day bring all ingredients to a boil and pour over the jarred vegetables.

Day Three
1 tsp sugar

On the third day empty the marinade into a pot, save and rise vegetables very well.
Boil marinade again and with additional sugar and pour over vegetables.

Day Four
Empty vegetables and marinade from jars into a pot and boil for about 10 minutes. Still hot fill into preserving jars and close jars tightly immediately.
Tastes grate as side dishes to a cheese platter or raclette.