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Zucchini Pickle

Zucchini Pickle
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Demonstrated at the 2011 Melbourne Food and Wine Festival.

Ingredients

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Method

  1. Place the zucchini, onions and capsicum in a bowl, add the salt and mix well. Leave to stand for 3 hours, then drain well.
  2. Place the vinegar, mustard and turmeric in a large saucepan with the sugar.
  3. Bring to the boil, stirring, and boil for 25 minutes.
  4. Mix the cornflour to a paste with the extra vinegar and stir through. Cook 2 or 3 minutes more.
  5. Spoon into warm sterilised bottles and seal immediately.
  6. Store in a cool, dry dark place for up to 2 years.
  7. Makes approx. 1.5 litres
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