Zucchini Pickles
Makes: approx. 1.8-2L
Too many zucchini? Too easy! One of the easiest vegies to grow would have to be zucchini, which often results in a glut for the gardener. Although smaller ones are best, if you end up with some of the monster zucchini that you missed while they were growing, you can use those too. Just cut out the seedy interior and slice up the fleshy outer parts instead, keeping each piece with some of the skin intact.
INGREDIENTS
- 1 kg zucchini
- 2 white or brown onions *
- Salt to sprinkle (approx 100g)
- 600ml white vinegar
- 200g sugar
- 1 tsp salt
- 1 tsp dry mustard
- 1 tsp mustard seeds
- 1 tsp turmeric
METHOD
1. Wash jars and start sterilising.
2. Slice zucchini finely and slice the onions. Sprinkle with salt, cover with water and soak for an hour. Drain well.
3. 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.
4. Add the drained zucchini and onion and bring back to the boil, stirring once, then remove from the heat.
5. 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 and refrigerate after opening.
NOTE: If you have issues with onion, simply omit from this recipe. The pickle will still happen but it will be missing the flavour that the onions would give it.