It's that time of year for an abundance of garden zucchini. One of my favourite ways to preserve this bounty is to make a big batch of simple zucchini pickles. This little taste of summer always makes me smile.
- 1.8 kgs Zucchini, thinly sliced
- 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
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, then pour over the zucchini and onion and let stand for 1 hour.
Place over a medium heat, bring to the boil and boil for 4 minutes. Bottle in hot jars.