Recipe: Easy Zucchini Pickles

Instructions

1. Top and tail the zucchini and slice them thinly lengthwise on the mandolin into a large non-reactive bowl. Do the same with the onions, mixing them together with the zucchini.
2. Pour the cup of salt over the sliced vegetables and leave them covered with a clean tea towel for an hour.
3. Rinse the vegetables well under cold running water to remove the excess salt and moisture. Allow the vegetables to sit in a colander for further 30 minutes to properly drain or shake the vegetables gently in loose hands to shake off any excess moisture.
4. Place the mustard seeds in a saute pan and place over a medium heat and gently heat. Once the seeds pop, remove them from the heat and crush lightly with a rolling pin.
5. In a stainless steel, pot bring whisk together the vinegar, sugar, mustard and toasted crushed mustard seeds. Allow to come to the boil and then reduce down to a simmer.
6. Mix together the turmeric, cumin, black pepper, paprika, garlic and onion powder with 1/4 cup of boiling water and whisk into the vinegar mixture. Simmer for a further couple of minutes and then remove from the heat and whisk in the parsley and coriander leaf.
7. Pour this mixture over the zucchini and onions and allow to steep for 30 minutes before bottling in sterilized jars.
8. These zucchini pickles should be eaten within three months of bottling and once the jar is opened, please remember to refrigerate.