Jul 012010
 

Makes around 2 litres.

One of the easiest veggies to grow would have to be zucchini, which often results in a glut for the gardener. Use up some of the smaller zucchinis to make this pickle (larger ones tend to be more seedy and the pickle won’t be as textured).

Ingredients

Main ingredients:
1kg zucchini
2 white onions
salt to sprinkle

Preserving ingredients:
600ml white vinegar
200g sugar

For taste:
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon mustard seeds
1 teaspoon turmeric

Sterilised jars with sealable plastic-coated metal lids.

Method

Wash jars and prepare to sterilise.

Slice the zucchini finely and slice the onions.

Sprinkle with salt, cover with water and soak for an hour. Drain well.

Add all the other ingredients to a stainless steel saucepan and stir until the sugar is dissolved. Bring to the boil and boil for 2 minutes.

Add the drained zucchini and onion and bring back to the boil, stirring once, then remove from the heat.

Transfer the zucchini and onion to the hot sterilised jars and then pour over the pickling solution. Seal. Allow flavours to develop for a month before eating.

After opening, keep refrigerated.

Author

Maria Ciavarella
Donvale

 Leave a Reply

(required)

(required)