This moreish pickle from reader Susan Godinet won our reader recipe competition for preserves. It’s simply-made, helps use up a glut of zucchini and is a superb accompaniment to hard cheeses and cold cuts.
Ingredients
| 1 ⅕ kgs | Zucchini, thinly sliced (Main) |
| 500 g | Onions, thinly sliced |
| ½ cup | Salt |
| 4 cups | Apple cider vinegar |
| 2 cups | White sugar |
| 2 tsp | Mustard seeds |
| 2 tsp | Celery seeds |
| 2 tsp | Ground turmeric |
| 2 tsp | Mustard powder |
Directions
- Cover sliced zucchini and onion with water. Add the salt and leave for 1 hour. Drain and then let drip for about 15 minutes. Place in a saucepan.
- Boil together the rest of the ingredients, pour over the zucchini and onion and stand for 1 hour.
- Place over a medium heat, bring to the boil and boil for 4 minutes. Bottle in hot jars.
More recipes
For more winning reader recipes,go to this collection.
