Reader recipe: Zucchini pickle

Name: Reader recipe: Zucchini pickle
Ingredients: 1 ⅕ kgs Zucchini, thinly sliced (Main); 500 g Onions, thinly sliced; ½ cup Salt; 4 cups Apple cider vinegar; 2 cups White sugar; 2 tsp Mustard seeds; 2 tsp Celery seeds; 2 tsp Ground turmeric; 2 tsp Mustard powder

Bite

This moreish pickle from reader Susan Godinet won our reader recipe competition for preserves. It’s simply-made, helps use up a glut of zucchini and is a superb accompaniment to hard cheeses and cold cuts.

Ingredients

1 ⅕ kgs	Zucchini, thinly sliced (Main)
500 g	Onions, thinly sliced
½ cup	Salt
4 cups	Apple cider vinegar
2 cups	White sugar
2 tsp	Mustard seeds
2 tsp	Celery seeds
2 tsp	Ground turmeric
2 tsp	Mustard powder

Directions

Cover sliced zucchini and onion with water. Add the salt and leave for 1 hour. Drain and then let drip for about 15 minutes. Place in a saucepan.
Boil together the rest of the ingredients, pour over the zucchini and onion and stand for 1 hour.
Place over a medium heat, bring to the boil and boil for 4 minutes. Bottle in hot jars.