ZUCCHINI PICKLES

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 white vinegar
1.5 cups sugar
2 level teaspoons yellow mustard seed
1 level teaspoon celery seeds
1 teaspoon salt
1 level teaspoon turmeric
Combine the zucchini, onions and salt and stand for two hours. Rinse well and drain.
Mix the vinegar, sugar, salt 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.
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.
Ps. I could not get celery seeds so I used a tablespoon celery salt and didn’t used normal salt and added a teaspoon of pickled spices.
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!
Recipe posted by Elizna Willemse Tinone
Photo: Elizna Willemse Tinone