Summary: People joke about my fridge, about the huge number of things in jars but there’s nothing better than good pickles! Especially on good bread with a sharp cheddar and maybe some ham. This is great hybrid pickle and makes a very good food gift. Feel free to double the recipe if you have a garden full of zucchinis to use.
Ingredients
- 500g zucchini
- 1 large onion, finely chopped
- 2tblsp salt
- 1 cup sugar
- 1 cup cider or white vinegar
- 1 tsp mustard powder
- 1 tsp mustard seeds
- 1 tsp celery seeds
- 1 tsp ground turmeric
- 1/4 tsp chilli flakes
Instructions
- Chop the zucchini and onion finely. A food processor can save you time here. Add the salt and the veggies to a strainer and leave to stand over a bowl for two hours or or overnight if you can. Drain off any liquid.
- Add the veggie mix and remaining ingredients to a pot and bring to the boil. Cook for 20 -30 minutes, stirring occasionally.
- Spoon the pickle into clean, sterilized jars. You can eat them after 2 weeks but the flavour will develop over time. Store in the fridge once opened.
- Will keep unopened, in properly sterilized and sealed jars for up to 12 months in the cupboard.
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