Main content

Fancy making your own pickles? Try this awesome zucchini mustard pickle recipe! 


  • 500g zucchini, thinly sliced

  • 1 red capsicum, thinly sliced

  • 2 tbsp sea salt

  • 1 tbsp Keen's mustard

  • 1 cup sugar

  • 1 bay leaf

  • 2 cups apple cider vinegar

  • 1 tsp mustard seeds

  • ¼  tsp turmeric


  • 1.

    Place the zucchini and capsicum into a large bowl. Sprinkle over salt and pour over 2 tablespoons of water, mix well and leave to stand for 2 hours until softened. Drain well.

  • 2.

    In a saucepan combine the Keen's mustard powder, sugar, bay leaf, vinegar, mustard seeds and turmeric. Bring to the boil and cook for 3 minutes. Remove from the heat and leave to cool.

  • 3.

    Pour cooled mix over the zucchini and place into sterilised jars. Place into the refrigerator and leave for 2 days before using.


Visit and download the free e-recipe book.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings