Zucchini And Mustard Pickles

Make sandwiches and roasts extra special with homemade mustard pickles. Make extra so you can gift a jar to friends and family.

The ingredient of Zucchini And Mustard Pickles

• 6 about 500g green zucchini ends trimmed
• 1 brown onion halved thinly sliced
• 2 tbsp salt
• 1 5l 6 cups cold water
• 500ml 2 cups cider vinegar
• 215g 1 cup caster sugar
• 1 1 2 tsp mustard powder
• 1 1 2 tsp brown mustard seeds crushed
• 1 2 tsp ground turmeric

The Instruction of zucchini and mustard pickles

• use a vegetable peeler to cut zucchini lengthways into thin ribbons place in a large bowl with the onion and sprinkle with salt toss until combined stir in the water cover with plastic wrap and set aside for 1 hour to soften drain and discard the water place the zucchini mixture on a tray lined with paper towel and pat dry transfer to a clean bowl
• combine the vinegar sugar mustard powder mustard seeds and turmeric in a large saucepan over high heat and bring to the boil reduce heat to low and simmer for 2 minutes remove from heat and set aside for 15 minutes to cool
• wash a 1 5l 6 cup capacity glass preserving jar and lid in hot soapy water and rinse well drain on a rack
• pour the vinegar mixture over the zucchini mixture and stir to combine spoon the pickles into the warm jar and seal immediately turn upside down for 2 minutes turn upright place in the fridge for 24 hours to chill before serving

Nutritions of Zucchini And Mustard Pickles

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Share this post