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.
|1 ⅕ kgs||Zucchini, thinly sliced (Main)|
|500 g||Onions, thinly sliced|
|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|
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- 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.
For more winning reader recipes,go to this collection.