Preparation Time 15 minutes
Cooking Time 5 minutes
Makes 1.5L (6 cups)
6 (about 500g) green zucchini, ends trimmed
1 brown onion, halved, thinly sliced
2 tbs salt
1.5L (6 cups) cold water
500ml (2 cups) cider vinegar
215g (1 cup) caster sugar
1 1/2 tsp mustard powder
1 1/2 tsp brown mustard seeds, crushed
1/2 tsp ground turmeric
Use a vegetable peeler to cut zucchini lengthways into thin ribbons. Place in a large bowl with the onion and sprinkle with salt. Toss until combined. Stir in the water. Cover with plastic wrap and set aside for 1 hour to soften. Drain and discard the water. Place the zucchini mixture on a tray lined with paper towel and pat dry. Transfer to a clean bowl.
Combine the vinegar, sugar, mustard powder, mustard seeds and turmeric in a large saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 2 minutes. Remove from heat and set aside for 15 minutes to cool.
Wash a 1.5L (6-cup) capacity glass preserving jar and lid in hot, soapy water and rinse well. Drain on a rack.
Pour the vinegar mixture over the zucchini mixture and stir to combine. Spoon the pickles into the warm jar and seal immediately. Turn upside down for 2 minutes. Turn upright. Place in the fridge for 24 hours to chill before serving.
Notes & tips
You can make the pickles up to 1 week ahead. Store in the fridge. You'll need a 1.5L (6-cup) capacity glass preserving jar for this recipe.
Good Taste - February 2004, Page 46
Recipe by Rodney Dunn