Ingredients
500g small zucchinis
2 medium onions, sliced
1/4 cup salt
1 1/2 cups white wine vinegar
3/4 cup sugar
1 teaspoon mustard seeds
1/4 teaspoon dry mustard
1 teaspoon tumeric
Method
Slice the zucchini and onion thinly into rounds.
Toss the zucchini and onion with salt and cover with cold water.
Set aside for 1-2 hours. Drain.
Combine white wine vinegar, sugar, mustard seeds, dry mustard and tumeric in a saucepan and stir over low heat until sugar is dissolved. Cool.
Boil and pour over the drained zucchini. Cool.
Place in sterilised jars.
Keep refrigerated and use within 2 months.
Delicious served with corned beef.
500g small zucchinis
2 medium onions, sliced
1/4 cup salt
1 1/2 cups white wine vinegar
3/4 cup sugar
1 teaspoon mustard seeds
1/4 teaspoon dry mustard
1 teaspoon tumeric
Method
Slice the zucchini and onion thinly into rounds.
Toss the zucchini and onion with salt and cover with cold water.
Set aside for 1-2 hours. Drain.
Combine white wine vinegar, sugar, mustard seeds, dry mustard and tumeric in a saucepan and stir over low heat until sugar is dissolved. Cool.
Boil and pour over the drained zucchini. Cool.
Place in sterilised jars.
Keep refrigerated and use within 2 months.
Delicious served with corned beef.