Homegrown & Homemade Zucchini Pickle
If you have a vegie patch (and live in southern Australia!) you’re probably just harvesting the last of your zucchinis. Here’s a great way to use them up and enjoy them for the rest of the year.
1kg zucchini finely chopped
2 large onions finely chopped
1 red capsicum finely chopped
2 tbs salt
2 1/4 cups sugar
2 cups white or cider vinegar
2 tsp mustard powder
2 tsp ground tumeric
2 tsp cornflour
2 tbs white or cidar vinegar (extra)
Place zucchini, onions and capsicum in a bowl, add salt and mix well. Leave to stand for at least 3 hrs. Drain well
Combine sugar, vinegar, mustard powder and tumeric in a saucepan and bring to the boil, stirring until sugar is dissolved. Add vegetables and boil for 25 min. Mix cornflour to a paste with extra vinegar and stir through. Cook for 2-3 mins more or until thickened.
Spoon into warm sterilised jars and seal. Eat immediately or store in a cold, dark and dry place for up to 1 yr.
Makes approx 1.5litres.
I love it on sandwiches and with cheese & crackers – enjoy 🙂