Zucchini Bread And Butter Pickles

Create your own tasty condiments which are perfect for picnics, salads, finger food or adding to sandwiches.

The ingredient of Zucchini Bread And Butter Pickles

• 1 25kg about 11 medium zucchini
• 3 spanish onions
• 1 4 cup 75g salt
• 1 tbsp coriander seeds toasted crushed
• 1 tbsp yellow mustard seeds
• 1 2 tsp ground turmeric
• 1 tsp celery seeds
• 3 cups 750ml apple cider vinegar
• 1 3 4 cups 385g light brown sugar

The Instruction of zucchini bread and butter pickles

• slice zucchini diagonally into 5mm thick slices if you have a mandolin with a waffle cutter attachment you can use this to slice cut onions in half and using a knife thinly slice place vegetables in a bowl add salt and toss well to combine cover and refrigerate for 3 hours
• drain vegetables rinse very well under running water then drain pat dry with paper towels then transfer to a clean stainless steel or heatproof glass bowl
• place remaining ingredients in a stainless steel saucepan over medium heat cook stirring until sugar dissolves bring to the boil and simmer for 3 minutes immediately pour mixture over vegetables divide among sterilised jars and seal while hotsee note cool to room temperature then store in the fridge for 2 days before eating or for up to 2 months

Nutritions of Zucchini Bread And Butter 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

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