I have been making these zucchini pickles for years as we always have so many zucchini in the garden and they all come on at the same time and seem to become really huge almost overnight. Lol!
These pickles go brilliantly with ham sambos, ploughmans lunches, chicken liver pate, and my trout rillette.
You will need
1 kilo small zucchini, sliced on the diagonal.
3 onions, finely sliced
½ cup salt
3 cups white wine vinegar
1/½ cups sugar
1 Tablespoon yellow mustard seed
1 teaspoon dry mustard
2 teaspoons ground turmeric
Toss the zucchini and onion with the salt in a ceramic bowl, then cover with cold water. Leave for one hour. Drain then return to the bowl. Combine the remaining ingredients in a saucepan and stir over gentle heat until the sugar has dissolved. Bring to a boil and pour over drained zucchini. Leave to cool.
Use at once or pack into sterilized jars, refrigerate and use within two months.
Makes about five medium sized jars.