This pickle is seriously addictive, as well as being seriously cheap and easy to make! If you give a jar as a gift you will be given highest praise and requests for more.
Ingredients
- 1 kg zucchini
- 2 onion
- 2 cup white sugar
- 1 cup white vinegar
- 1 tbs salt
- 2 tsp mustard seeds
- 1 tsp chilli powder *to taste
- 1 tsp ground turmeric
Method
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Step 1Place the vinegar, sugar, salt, mustard seeds, turmeric and chilli powder into a large saucepan that has a tight-fitting lid.
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Step 2Bring to a boil and simmer rapidly for 5 minutes.
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Step 3Finely slice the zucchini and onions.
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Step 4Turn the heat off under the saucepan and place the vegetables into the liquid.
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Step 5Put the lid on and leave to steep for at least 2 hours.
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Step 6Stir the vegetables after the first hour.
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Step 7After 2 hours, the vegetables will have softened and reduced in volume.
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Step 8Turn the heat back on and bring everything back to boil and simmer for 5 minutes, stirring occasionally.
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Step 9Bottle immediately into hot bottles.
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Step 10Allow to stand in a cool dark place for at least a week for the flavours to develop. Refrigerate after opening.
Recipe Notes
As a rough guide, you will need 3 x 500 g size jars per kg of zucchini. Pack the vegetables evenly into the jars and then pour in the liquid to the very top. Put the lids on tightly, gently turn the jars upside down and allow to cool. The heat will vacuum-seal the jars. Don't use any tea-towels or pot holders that you really love as the turmeric in the recipe will stain. Unlike most pickles, you can eat this straight away but it does get better with time. It has a shelf life of at least 2 years. Refrigerate after opening.
Recipe Reviews (9)
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