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Bread And Butter Zucchini Pickles

Posted By Helen Jackson On January 25, 2010 @ 11:48 pm In Cuisine Type,Recipes,Vegetarian Recipes | No Comments


  • 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


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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