raggedblossomhandmade

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 πŸ™‚

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5 thoughts on “Homegrown & Homemade Zucchini Pickle

  1. Oh mum’s veggie patch in Bendigo was overgrowning with zucchini (or courgettes as I now call them). She could have pickled many a zucchini last month, but unfortunately she has to establish a whole new veggie patch in Albury. In fact, the bags of manure were put down only today! πŸ™‚

  2. Pingback: #ObtainAYield – Got Too Many Zucchinis? This Can Help. | Pip Magazine - Australian Permaculture

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