Zucchini Pickles

Zucchini Pickles
  • 450 grams of zucchini, very thinly sliced
  • 1 medium onion, very thinly sliced
  • 2 tablespoons salt
  • 2 cups apple cider vinegar
  • 1 cup sugar
  • 1½ teaspoons dry mustard
  • 1½ teaspoons yellow mustard seeds, lightly crushed
  • 1 teaspoon ground turmeric
  1. Add the zucchini and onion to a large bowl. Add salt and toss to combine. Add enough ice water to cover, stirring until salt dissolves. Leave to stand, at room temperature for about 1 hour.
  2. Drain and dry thoroughly between two towels. Return the zucchini and onion to a dry bowl.
  3. In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat and simmer for 3 minutes. Remove from the heat, and let stand until just warm.
  4. Pour the cooled liquid over the zucchini and onion mixture, stirring to combine. Transfer to sterilised jars. Cover, and refrigerate for 1 to 2 days before serving. They will keep for about 3 months, refrigerated, in an airtight container.


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