Pickled zucchini
Ingredients
1 kg zucchini thinly sliced
1/4 cup salt
1/2 cup water
2 cups white sugar
2 cups white vinegar
1 tablespoon yellow mustard seeds
2 teaspoons freshly chopped dill
1/4 teaspoon tumeric
1/4 teaspoon cayenne pepper/chilli
Method
hinly slice the cucumbers and onion (I used a vegetable slicer/mandolin thingy) and layer them in a large bowl.
Dissolve the salt in the water and pour over the cucumber and onion and stand for 3 hours. I occasionally gave it a stir to let the salt water cover the lot.
After the 3 hours, place all the remaining ingredients into a large saucepan and bring to a simmer.
After 3 hours the zucchini will be very wet so drain them off getting rid of the salt water mixture and then add into the saucepan of simmering mixture and stir for 2-3 minutes over high heat then turn off the heat and set aside.
Cool the mixture in the saucepan and then bottle and seal in jars.
Original recipe: Pickled cucumber
