Gilli's Zucchini Pickles
Preparation time: 10 minutes
Waiting time: 4 hours (2 hours x 2)
Cooking time: 10 minutes (5 minutes x 2)
- 1 kg/2 pounds zucchini (thinly sliced)
- 2 medium onions (thinly sliced)
-
2 tablespoons salt
-
1 cup/250ml/8.8flozs white vinegar
- 1.5 cups/330g/11.6ozs sugar
- 2 level teaspoons yellow mustard seed
- 1 level teaspoon celery seeds
- 1 teaspoon salt
- 1 level teaspoon turmeric
Tip: when dealing with this much zucchini and onions, use a mandolin to slice both as it will save considerable time. Just watch for your fingers!
Step 1 - Combine the zucchini, onions and salt and stand for two hours. Rinse well and drain.
Step 2 - Mix the vinegar, sugar and spices in a large saucepan with a lid and bring to a boil and simmer for 5 minutes. Add the zucchini and onion and stand for two more hours turning the zucchini over to marinate in the pickling solution. Reheat and boil for just 5 minutes.
Step 3 - Cool until warm and place in hot sterilised jars. Seal tightly and turn upside down for 15 minutes. Turn right side up and you should have a seal. These will keep in the fridge for 2 months (use a clean fork or spoon when you use them). Or if you do the full canning process which involves boiling the pickles in their jars then they will last for a year on the shelf.