Zucchini and lime pickles

Zucchini and lime pickles

By
From
The Produce Companion
Makes
1 litre
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1kg zucchini, finely sliced, (use a mixture of yellow and green zucchini if desired)
1 onion, finely sliced
1 tablespoon salt
345g caster sugar
250ml white vinegar
250ml lime juice
2 teaspoons mustard powder
1 teaspoon yellow mustard seeds
2 tablespoons cornflour, mixed to a paste with 2 tablespoons water

Method

  1. Combine the zucchini and onion in a large colander. Sprinkle on the salt and toss well. Place the colander over a large bowl and refrigerate overnight. Discard the juices that drip into the bowl.
  2. Combine the sugar, vinegar, lime juice, mustard powder and mustard seeds in a large saucepan and place over low heat, stirring until the sugar dissolves. Increase the heat to high and boil for 10 minutes. Add the zucchini and onion and boil for another 5 minutes. Add the cornflour paste and cook briefly, until the mixture thickens slightly.
  3. Ladle the hot pickles into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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