Zucchini and mustard pickles

Make sandwiches and roasts extra special with homemade mustard pickles. Make extra so you can gift a jar to friends and family.

Recipe «Zucchini and mustard pickles» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 6 green zucchini, ends trimmed, 1 brown onion, halved, thinly sliced, 2 tbsp salt, 1.5L cold water, 500ml cider vinegar , 215g caster sugar, 1 1/2 tsp mustard powder, 1 1/2 tsp brown mustard seeds, crushed , 1/2 tsp ground turmeric.

Ingredients:

• 6 green zucchini, ends trimmed 
• 1 brown onion, halved, thinly sliced 
• 2 tbsp salt 
• 1.5L cold water 
• 500ml cider vinegar 
• 215g caster sugar 
• 1 1/2 tsp mustard powder 
• 1 1/2 tsp brown mustard seeds, crushed 
• 1/2 tsp ground turmeric 

Instructions

1. 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.
2. 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.
3. Wash a 1.5L (6-cup) capacity glass preserving jar and lid in hot, soapy water and rinse well. Drain on a rack.
4. 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.