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Zucchini Pickle
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
At this time of year my home grown zucchinis are flourishing, and I really do not know what to do with them!
Having given many away, I remembered a recipe I made several years ago when I also had too many zucchinis ripening at the same time.
It requires quite a bit of cutting up, and the end result is a lovely pickle that I eat on cheese and/or salad sandwiches. Also if you are a meat eater, this goes very well with most meats.
Cooking Time: 20 minutes
Makes: 3 - 4 jars
Ingredients
½ kg zucchini
1 large onion
½ red capsicum
1½ tbsp salt
1 cup sugar
1 cup white vinegar
1 tsp mustard powder
1 tsp turmeric
Method
Chop the zucchini into very small pieces after thoroughly washing and drying it.
Chop the onion and red capsicum also into small pieces.
Add the salt, mix well and let stand for two hours or more. Drain.
Combine the vinegar, sugar, mustard powder and turmeric.
Place the drained zucchini mixture into this.
Bring to the boil and cook for about 20 minutes.
If the liquid is too watery, mix about a tbsp of corn flour with a tiny bit of vinegar, and add. Note that the mixture thickens slightly anyway when it gets cold.
Put in jars and store in the fridge.
I made this lot to give most of them away, but have been having it every day with cheese on bread, and it is delicious!
Categories
#Accompaniments
#Pickle
#Home grown Gift
#Zucchini
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