makes
4 Litres
prep
4:15 hours
cook
10 minutes
difficulty
Easy
makes
4 Litres
serves
preparation
4:15
hours
cooking
10
minutes
difficulty
Easy
level
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.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
