Pickled zucchini slices

Ingredients

• 1.8 kg zucchini
• 300 g onions
• 225 g salt
• 2.5L water
• 4 cups (1L) white vinegar
• 225 g sugar
• 2 tbsp mustard seeds
• 1 tbsp celery seeds
• 1 tsp Allspice berries 

You will need 2 x 2L jars for this recipe.

Instructions

Slice the zucchini into 2 mm slices and the onion into 1 mm slices.

Place in a large bowl with the salt and barely cover with water and stir to combine.

Leave to stand for 3 hours, stirring occasionally. Rinse in cold water, drain well and dry on paper towels.

Combine vinegar, sugar, seeds and berries into a pot: stir over medium heat until dissolved. Remove from heat, add zucchini and onion and leave to stand for 1 hour.

Return pot to heat, bring to the boil. Boil for 2 minutes and then remove from heat. Spoon mixture into sterilised jars and seal.

Note

• Store for 1 week before serving. Will keep up to a year in a cool dry place.

Recipe and image from What’s Old is New Again by Fowlers Vacola Australia (hbk, $39.95). Read our review here.