Bread And Butter Zucchini Pickles

Ingredients

• 1 kg small zucchini sliced diagonally
• 3 onions finely sliced
• 1/2 cup salt
• 3 cups white wine vinegar
• 1 1/2 cups sugar
• 1 tablespoon yellow mustard seeds
• 1 teaspoon dry mustard
• 2 teaspoons ground turmeric
• 1 teaspoon celery seeds

Method

Sprinkle zucchini and onion with salt in a stainless steel or ceramic bowl and cover with cold water. Leave for an hour and then drain in a colander, return to the bowl. Combine remaining ingredients in a saucepan and stir over a gentle heat until sugar has dissolved. Bring to the boil and pour over drained zucchini. Leave to cool. Pack into sterilised jars and refrigerate. Use within 2 months.

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