Zucchini Pickles
A tasty alternative to traditional cucumber pickles. Use them on sandwiches, burgers and grazing platters.
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