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zucchini pickles in jar
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5 from 2 votes

Zucchini Pickles

A tasty alternative to traditional cucumber pickles. Use them on sandwiches, burgers and grazing platters.
Prep Time15 minutes
Cook Time10 minutes
Resting time3 hours
Total Time3 hours 25 minutes
Course: Condiment
Cuisine: Australian
Keyword: zucchini pickles
Servings: 1 medium jar
Calories: 613kcal

Equipment

  • 1 medium sterilised jar

Ingredients

  • 500 grams zucchini (1 large zucchini or 2 small)
  • 1 medium onion (or 2 small onion)
  • 1 tablespoon salt
  • ½ cup sugar
  • ⅔ cup white wine vinegar
  • 1 tablespoon mustard seeds
  • 1 teaspoon dried turmeric
  • ½ teaspoon black peppercorns

Instructions

  • Wash and dry zucchini. Slice finely.
  • Peel and halve onion. Slice finely.
  • Place zucchini and onion in a baking tray and sprinkle with salt. Cover with a clean tea towel and let rest for 3 hours.
  • Add remaining ingredients in a medium saucepan and bring to the boil. Simmer for 5 minutes.
  • Rinse the zucchini and onion in water and drain. Add to the saucepan and bring to the boil again. Simmer for another 5 minutes
  • Pour mixture into a warm sterilised jar and seal with lid immediately.

Nutrition

Calories: 613kcal | Carbohydrates: 132g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 7037mg | Potassium: 1692mg | Fiber: 9g | Sugar: 118g | Vitamin A: 1018IU | Vitamin C: 100mg | Calcium: 163mg | Iron: 5mg