Zucchini pickles

Zucchini pickles

By
From
Encyclopedia of Food and Cookery
Makes
1.5 kg

Ingredients

Quantity Ingredient
1kg small zucchini, finely sliced
2 onions, finely sliced
80g salt
500ml white vinegar
220g sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds
1 teaspoon turmeric
1/2 teaspoon dry mustard

Method

  1. Place zucchini and onion slices in a crock or bowl. Cover with water and add salt. Let stand for 1 hour, then drain.
  2. Mix remaining ingredients in a saucepan and bring to the boil. Pour over zucchini and onion. Let stand for 1 hour.
  3. Put in pan, bring to the boil and cook for 3 minutes. Pack into hot sterilised jars and seal.
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