Zucchini Pickle

Ingredients

  • 1 kg zucchini
  • 750g onions
  • 1/4 c salt
  • 2 red peppers
  • 4 c water
  • 2 c sugar
  • 1 T mustard seed
  • 2 t celery seed
  • 1 1/2 t turmeric
  • 2 c white or cider vinegar
  • 1 T cornflout

Method

  1. Chop zucchini and onions roughly
  2. Mince coarsely, or chop in a food processor until about the size of a grain of wheat
  3. Put in a large bowl and sprinkle with salt; mix well
  4. Chop peppers finely, and mix in
  5. Stand for 1/2 hour
  6. Add water, stir, then pour through a coarse sieve or colander
  7. Leave to drip for 5 mins
  8. Measure sugar, seeds, turmeric and vinegar into a large heavy-bottomed pan
  9. Add drained veges
  10. Bring to the boil, then simmer for 30 mins, stirring often
  11. Mix cornflour to a paste with 2-3 T cold water
  12. Stir into pickle
  13. Boil for 5 mins
  14. Pour into clean heated jars
  15. Seal with boiled lacquered metal lids

Notes

Refrigerate after opening