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Zucchini Pickle

Demonstrated at the 2011 Melbourne Food and Wine Festival.



  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Sauvignon Blanc, Chardonnay and Pinot Noir are the best wines to pair with Zucchini Pickle.


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Posted by Report
I just love this recipe, so easy and very tasty.