Preserved Apple Cider Zucchini

1 cup sweet apple cider
3 cups apple cider vinegar
1 3/4 cups sugar
2 Tbsp curry
1 Tbsp cilantro
1 cinnamon stick
2 large zucchinis
1 tsp mustard seeds



Wash and peel zucchini, remove seeds and cut into cubes.
In a large pot bring cider, apple cider vinegar and sugar to a boil.
Add curry, cilantro and cinnamon stick and continue to boil mixture for 3 minutes.
Add zucchini and boil and additional 2-3 minutes with cider stock.
Still hot poor into cleaned and prewarmed preserving jars, scatter mustard seeds on top and close jars tightly.