Fancy making your own pickles? Try this awesome zucchini mustard pickle recipe!
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.
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.
Pour cooled mix over the zucchini and place into sterilised jars. Place into the refrigerator and leave for 2 days before using.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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