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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 256kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 2g
  • Carbohydrate 57g
  • Sugar 54g
  • Sodium 766mg

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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