Rinse the zucchini, remove the seeds and cut into slices. Stand and pull the zucchini with the onions and salt in a large container with the lid closed. A plate is suitable for covering the surface.
The following day, pour off the resulting juice and pour it away. Boil a broth of fruit vinegar, water and sugar with curry and a little pepper, pour over the zucchini and cover.
On the third day, pour off the broth, bring it to the boil again, pour it over the zucchini and let it stand again with the lid closed.
On the fourth day, boil it all together for ten minutes and pour it hot into ready sealable jars.
Hs-drink tip: A fruity Grape with its refreshing and thirst-quenching citrus notes goes well with the starter.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.