Jul 272010
Ingredients
1½ kg zucchini, sliced
2 small onions, sliced
1 small red capsicum, sliced finely
¼ cup salt
water
2 cups white vinegar
2 cups sugar
1 tablespoon celery seed
1 tablespoon turmeric
2 teaspoons mustard seed
Method
Place the vegetables in a large bowl and cover with cold water. Add salt and let stand for 2 hours.
Drain the vegetables and set aside.
Place the remaining ingredients in a large saucepan and bring to the boil for 1-2 minutes.
Add the vegetables and let stand in a pot for a further 2 hours.
Bring back to the boil and then pack into sterilised jars and seal.
Author
Megan Goodman
Donvale