Make sandwiches and roasts extra special with homemade mustard pickles. Make extra so you can gift a jar to friends and family.
- Use a vegetable peeler to cut zucchini lengthways into thin ribbons. Place in a large bowl with the onion and sprinkle with salt. Toss until combined. Stir in the water. Cover with plastic wrap and set aside for 1 hour to soften. Drain and discard the water. Place the zucchini mixture on a tray lined with paper towel and pat dry. Transfer to a clean bowl.
- Combine the vinegar, sugar, mustard powder, mustard seeds and turmeric in a large saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 2 minutes. Remove from heat and set aside for 15 minutes to cool.
- Wash a 1.5L (6-cup) capacity glass preserving jar and lid in hot, soapy water and rinse well. Drain on a rack.
- Pour the vinegar mixture over the zucchini mixture and stir to combine. Spoon the pickles into the warm jar and seal immediately. Turn upside down for 2 minutes. Turn upright. Place in the fridge for 24 hours to chill before serving.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set